Background: There are a lot of great types of seafood out there, and one of our favorites are deep water scallops. Their size and rich texture really make an awesome meal, and I always combine some type of meat, and a few spices, to accent their flavor. Like most of our dishes from the sea its usually served on a bed of vegetable rice or vegetable orzo, simple and delicious.

Ingredients:
16 oz. scallops
smoked paprika
chili powder
Old Bay Seasoning
garlic powder
2 tbsp butter
1 tbsp peanut oil
2 oz chorizo (or pancetta)

Steps:

  1. Drain and dry the scallops and allow to warm up for about 30 minutes before cooking.
  2. Sprinkle the smoked paprika, chili powder, garlic powder, and Old Bay on one side of the scallops, covering their surface. I tend to use more chili powder but it’s a personal preference.
  3. In a cast iron or similar pan cook the chorizo (or pancetta) until its starting to crisp up, the drop in the butter and the oil. Mix everything together and allow the pan to get to about 360F.
  4. Drop the scallops in carefully (away from yourself) unseasoned side down. I usually adjust the heat up now to maintain the 360 or close to it. Cook the scallops for three minutes (move them around some to ensure they don’t stick), then flip them over and cook for another three minutes. Remove any smaller ones first so they don’t overcook.
  5. Remove from the pan and plate, then pour the pan sauce and crunchy bits of chorizo (or pancetta) over top and enjoy!
Seared Scallops Finished

Seared Scallops Finished

Seared Scallops Ingredients

Seared Scallops Ingredients