Scallops in Chorizo & Tomato Sauce Recipe - Food Recipes
Scallops in Chorizo & Tomato Sauce Directions Dry the scallops, season with salt, and let dry on a paper towel–lined plate in the refrigerator for 15 minutes
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Ingredients
- 12 large scallops, side mussels removed
- kosher salt
- pepper
- 1/2 teaspoon paprika
- 2 Tablespoons grapeseed oil
- 4 oz chorizo, cut into small pieces
- 1 lb cherry tomatoes
- 2 Tablespoons sherry vinegar
- 1 shallot, finely chopped
- 3 garlic cloves, mince
- 1/2 cup water
- 2 Tablespoons unsalted butter
- Chopped parsley for garnish
- Italian bread, toasted
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