Five Senses Palate/Sujhey Beisser
Seared Scallops with Beans and Chorizo
In January 2020, I had the opportunity to travel to Maine and spend a day in a scallop boat. The unique experience of being out in the Gulf of Maine and watch the sunrise and the sunset while the boat’s net searched the bottom of the ocean for scallops was definitely something I will not forget. Enjoying the sweet taste of scallops coming straight out of the water and still on the shell was amazing! Here is one of my favorite ways to cook scallops, a treat hard to resist.
Ingredients:
(Serves 4)
1/4 cup extra virgin olive oil, divided
3 Spanish chorizo sausage links, diced
1 medium white onion, diced
1 jalapeño, seeded and diced
2 garlic cloves, minced
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
28 oz. can Great Northern Beans, rinsed
1 lb. large scallops
Salt & pepper to taste
Cilantro for garnish (optional)
Method:
In a large sauté pan, add 1 tablespoon olive oil over medium heat. Add diced chorizo and cook stirring occasionally until brown in the edges and it has rendered some fat, about 5 minutes. Add diced onion and jalapeño, cook stirring occasionally until translucent, about 3 minutes. Add garlic, vinegar, and smoked paprika. Season with salt and pepper. Cook until fragrant, about 2 minutes. Add rinsed beans stir and cook until the beans are warm through and all the flavors are combined. Turn the heat off and let it sit in the pan while you cook the scallops.
Add the remaining olive oil in a frying pan over medium-high heat. Using a paper towel pat dry the scallops. Season with salt and pepper. When oil starts smoking, add scallops to the pan making sure there is enough room between scallops. Don't overcrowd the pan otherwise they will steam and won't get a perfect sear. Cook for 2 minutes. Turn scallops over and cook for another minute on the other side. Remove from the pan into a plate.
To serve
Add two scoops of the beans and chorizo mixture into a serving plate. Top with seared scallops. Garnish with cilantro if using. Enjoy!
Cook's Note: Scallops are naturally sweet and can get a caramelized crust easy. To obtain a nice sear on scallops, I recommend cooking rapidly on high heat. Cast iron is a great option for searing scallops, but you can obtain a beautiful sear with a non-stick or stainless steel by following few steps:
- Cook over high heat. Add scallops to the pan once the oil starts smoking.
- Cook for about two minutes until you can see a crust forming on the sides. Don't move them, trust me, two minutes is all you need. Keep an eye on it.
- Once you can see the crust on the sides, turn them over and cook for another minute or so.
