Chorizo Crusted Scallops
with Garden Peperonata & Salsa Verde
In late-August and early-September we harvest our garden peppers, and we often have such an abundance that we need to find ways to preserve them. This peperonata recipe is a great way to use excess peppers. It tastes wonderful with the scallop recipe below, or you can freeze it and use in pastas or salads later in the year.
- 24 scallops, large
- 1 recipe Herb-Dijon Marinade
- 1 tablespoon olive oil
- 1 small red onion, small dice
- 1 red bell pepper, small dice
- 1 yellow bell pepper, small dice
- 1 tablespoon red wine vinegar
- Salt and pepper
- ½ cup dry cured chorizo, diced
- 1 cup bread crumbs, unseasoned
- 1 tablespoons parsley, chopped
- ½ cup canola oil
- 1 recipe Salsa Verde
- Rinse scallops in cold water. Pat dry and coat lightly with Herb-Dijon Marinade. Marinate scallops for at least 2 hours.
- In a medium sized sauce pot heat the olive oil on very low heat. Add the onions and give a gentle stir. Cover with a lid and cook for 10 minutes, then give the onions another gentle stir. If the onions are starting to brown turn your heat lower. The goal is to slowly cook the red onions to a translucent color without browning them. This should take 20-30 minutes, stirring occasionally. Next, add the red and yellow peppers and cook for an additional 20 minutes, stirring occasionally, until the peppers are soft. Stir in red wine vinegar, salt and pepper. Keep warm.
- Separately, place the diced chorizo into a small pan and gently warm over low heat until the chorizo begins to sweat out some of the oils in the meat. Remove pan from heat and add the bread crumbs and parsley and season with salt and pepper. Mix together well and reserve.
- Preheat broiler to a low setting. Heat a very large oven-proof sauté pan on your range’s highest heat setting. (Depending on the BTU strength of your range, you may want medium high.) Once the pan is very hot, season the scallops liberally with salt and pepper. Add the canola oil to the pan, then the scallops, one at a time flat side down. Let the scallop sear on this side for 2-3 minutes or until they turn a deep golden brown color.
- Flip each scallop over and turn off your burner. Place 1 tablespoon of the chorizo-bread crumb mixture onto each scallop. Now place the entire pan under the broiler to lightly toast the bread crumbs.
- To serve, pour the hot peperonata mixture onto a platter and arrange the scallops on top. Drizzle with Salsa Verde. Buon Appetito!