PAN-SEARED SEA SCALLOPS WITH CHORIZO, MUSHROOMS AND SHERRY (for four)

 

4 tablespoons olive oil

½ pound chorizo, sliced into ¼ inch thick rounds

1-1/2 pounds large sea scallops, tough ligament removed if necessary, rinsed briefly under cold water and patted dry with paper towels

1/8 teaspoon black pepper

½ teaspoon salt

½ stick (1/4 cup) unsalted butter

1 pound cremini (or baby bella) mushrooms, quartered

1/3 cup finely chopped shallots

2 garlic cloves, finely chopped

2/3 cup medium-dry Sherry

1 tablespoon balsamic vinegar

1 tablespoon soy sauce

 

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1. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet until hot but not smoking and sauté the chorizo, over medium heat, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a platter and cover loosely with aluminum foil. Drain excess fat from skillet and wipe it with paper towels, leaving only a thin film of sausage fat on the bottom of the skillet.

2. While chorizo is browning, season scallops all over with salt and pepper and toss in a bowl with the remaining 2 tablespoons olive oil. Reheat skillet over moderately high heat until just smoking and place scallops inside. Cook for 5 to 7 minutes, unmoved, until almost cooked – they should be opaque almost all the way through. Flip them over and sear for just 1 minute, then transfer them to platter with the chorizo and keep loosely covered.

3. Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce and remaining ¼ teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.

4. Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.

 

adapted from Gourmet Magazine