Crispy Broiled Scallops and Chorizo
Bay scallops and diced Spanish chorizo broil under panko for a quick, savory seafood dinner with crisp crumbs and peppery greens.
Prep 10 min · Cook 15 min · Total 25 min · Makes 2 servings
Ingredients
- 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
Directions
- Heat the broiler on high, and move the oven rack so it sits 6-inches from the heating element. Blot the scallops thoroughly with a paper towel. In a medium bowl, toss the scallops and chorizo with 2 teaspoons olive oil, then add a light sprinkle of salt. Spoon the mixture evenly into 2 broiler-safe gratin dishes, or use 1 broiler-safe 8- by 8-inch square baking dish.
- In another bowl, combine the remaining teaspoon of olive oil with the panko and parsley, if you are using it. Scatter the crumbs over the scallop mixture. Seal each gratin dish snugly with foil. Set the dishes on a baking sheet and broil for 10 minutes.
- Take off the foil, then return the dishes to the broiler for another 3 to 4 minutes, just until the chorizo blisters and the crumbs turn lightly golden. Finish each dish with a handful of greens tossed gently with olive oil and salt. Serve right away.