Prepare to transform your kitchen into a gourmet haven with this show-stopping Spanish-inspired dish that will make your taste buds dance and your dinner guests swoon! Imagine perfectly seared sea scallops with a golden-brown crust, nestled on a crisp fennel salad and adorned with spicy, crispy chorizo – this recipe is not just a meal, it's a culinary adventure that brings the elegance of fine dining right to your dining table in just 25 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Spanish
Serves: 2 servings
Ingredients
- 8 sea scallops
- 100g chorizo, diced
- 1 bulb fennel, thinly sliced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Remove scallops from refrigerator 15 minutes before cooking to bring them to room temperature. Pat scallops dry thoroughly with paper towels to ensure proper searing.
- Season scallops generously on both sides with salt and freshly ground black pepper.
- In a large cast-iron skillet or heavy-bottomed pan, heat 1 tablespoon olive oil over medium-high heat until it's shimmering and almost smoking.
- Add diced chorizo to the pan and cook for 2-3 minutes until it releases its oils and becomes slightly crispy. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Place scallops in the hot pan, making sure they are not touching each other. Sear for approximately 2-3 minutes on the first side without moving them, until a golden-brown crust forms.
- Carefully flip scallops and cook for an additional 1-2 minutes on the other side. The scallops should be opaque in the center and have a golden-brown exterior.
- While scallops are cooking, thinly slice the fennel bulb using a mandoline or sharp knife. Toss fennel with remaining olive oil, salt, and pepper.
- Plate the dish by creating a bed of fennel salad, arranging seared scallops on top, and sprinkling the crispy chorizo around and over the scallops.
- Garnish with fresh chopped parsley and serve immediately while scallops are still warm.
Tips
- Dryness is Key: The secret to a perfect sear is moisture-free scallops. Use paper towels to pat them completely dry before cooking.
- High Heat is Essential: Ensure your pan is very hot before adding scallops to achieve that beautiful golden-brown crust.
- Don't Overcrowd: Give scallops space in the pan to prevent steaming and ensure proper caramelization.
- Timing is Critical: Scallops cook quickly – 2-3 minutes per side is all you need to prevent them from becoming rubbery.
- Use a Cast-Iron Skillet: This provides the most even and intense heat for an ideal sear.
- Fresh is Best: Always use fresh, high-quality sea scallops for the most delicate flavor and texture.
Nutrition Facts
Calories: 437kcal
Carbohydrates: 7g
Protein: 31g
Fat: g
Saturated Fat: g
Cholesterol: 90mg
