Scallops with Chorizo and White Wine Sauce
3 tablespoons canola oil, divided use
1 shallot, finely diced
1/4 cup cured chorizo, finely diced
1 cup white wine
1 tablespoon butter
1 pound of scallops or 10 large
salt and fresh ground pepper
juice of half a lemon
2 tablespoons fresh parsley, chopped
In a medium skillet on medium heat, add 2 tablespoons of the canola oil. Add the shallots
and sauté until translucent. Add the chorizo and continue cooking for another 4 minutes.
Add the white wine, turn heat to medium high, and bring to a simmer until it reduces by
three quarters (this should be around 20 minutes). When the liquid is reduced, turn off
heat and stir in butter. Transfer to bowl.
In the same skillet, add remaining 1 tablespoon oil and heat. Pat the scallops dry with
paper towel, this will help ensure a good sear and a nice brown crust. Salt and pepper
both sides of the scallops, and add them to the hot oil and cook for 2 to 3 minutes per
side. Arrange the scallops on a plate and top each with a teaspoon each of the chorizo
mixture. Drizzle some oil from the mixture over the top of the scallops and on the dish.
Squeeze the lemon over the top and sprinkle with the chopped parsley.
2 servings as an entrée.