Dinner For Two: Crispy Broiled Scallops And Chorizo Recipe
- 14 ounces bay scallops
- 2 ounces Spanish chorizo, diced to the same size as the scallops
- 2 teaspoons, plus 1 teaspoon olive oil, plus extra for drizzling
- 3 tablespoons panko-style bread crumbs
- 1 tablespoon chopped flat leaf parsley (optional)
- A handful of microgreens, baby arugula, or cress
- Kosher salt
- Preheat the broiler to high and adjust rack to 6-inches from element. Pat the scallops dry with a paper towel. Toss scallops and chorizo with 2 teaspoons olive oil in a medium bowl and season lightly with salt. Divide mixture evenly between two broiler-safe gratin dishes or one broiler-safe 8- by 8-inch square baking dish. Toss the remaining teaspoon of olive oil with the panko and parsley (if using) in a separate bowl, then top scallop mixture with crumbs. Cover each gratin dish tightly with foil. Place the dishes on a baking sheet and broil for 10 minutes. Remove foil, and broil an addition 3 to 4 minutes until the chorizo has blistered and the crumbs are lightly toasted. Top each dish with a handful of greens lightly tossed with olive oil and salt. Serve immediately.
bay scallops, spanish chorizo, olive oil, bread crumbs, flat leaf parsley, handful of microgreens, kosher salt
Taken from www.seriouseats.com/recipes/2012/05/dinner-for-two-crispy-broiled-scallops-and-chorizo.html (may not work)