Scallops, man. They’re just the best. (Eating a lot of them recently has rendered me inarticulate — that’s how good they are.) Seared scallops take virtually no time to make, and once you know a few basics, they’re pretty hard to screw up. And yet they seem so special. I don’t know how they do it.
I don’t care how they do it.
This 10-minute pan-seared scallops recipe makes a good thing even better with the addition of a little bit of Spanish chorizo. The flavor and texture contrasts with the seared scallops are just perfect. And I recommend serving it all over a bed of basmati rice pilaf, another best-in-class version of a simple, killer recipe. (more…)