PAN-FRIED SCALLOPS WITH CRISPY CHORIZO

Time: 25 minutes

Notes: When buying scallops, check labels and ask your fishmonger for dry scallops, which means fresh ones that are not chemically treated; they will sear properly. Wet scallops are treated with sodium tripolyphosphate, a chemical that causes the scallops to expel water when cooked and can prevent a proper sear. Do not substitute pearl, or Israeli, couscous, because it requires a different cooking method.

COUSCOUS

• 1 tablespoon extra-virgin olive oil

• 1½ cups plain couscous (see notes)

• 2 cups water

• ¼ teaspoon fine salt

SCALLOPS

• 16 medium/large scallops (about 1½ pounds) (see notes)

• 2 tablespoons canola oil or another neutral oil

• 12 tablespoons (6 ounces, 1½ sticks) unsalted butter, thinly sliced

• 3 ounces dry-cured chorizo, chopped small

• 3 tablespoons chopped fresh chives

• 2 tablespoons chopped fresh curly parsley leaves and tender stems

• 1 tablespoon chopped fresh dill fronds and tender stems

• Fine salt

• Freshly ground black pepper

• Lemon, cut into 4 wedges, for serving

Instructions: Make the couscous: In a medium skillet over medium-high heat, heat 1 tablespoon of oil until shimmering. Add the couscous and cook, stirring frequently, until the grains begin to brown, about 3 minutes. Add the water and salt and stir briefly to combine. Bring the water to a boil, cover and remove the pan from the heat. Let sit until the liquid is absorbed and the couscous is tender, about 7 minutes. Uncover and fluff the couscous with a fork.

Make the scallops: While the couscous cooks, remove the side muscle from each scallop by pulling it off and pat the scallops dry. This keeps them from spitting when added to the hot oil.

In a large skillet over mediumhigh heat, heat the oil until shimmering. Add the scallops. They should sizzle when they hit the hot oil. Cook without moving them until they are seared to a caramel color, about 1 minute. Lightly season with salt and pepper, flip and cook on the other side until browned, about 1 minute.

Add the butter, chorizo, chives, parsley and dill, and as the butter starts to foam, baste the scallops for about 30 seconds. Keep your temperature at medium-high to help caramelize the scallops more as the butter melts, cook 1 to 2 minutes, but adjust the heat if the butter starts to burn. It’s OK if it browns and smells nutty.

Spoon the couscous onto individual plates and top it with scallops and some chorizo sauce. Serve with lemon wedges.

4 servings Nutritional information per serving (4 scallops, ½ cup couscous and about ¼ cup sauce): Calories: 792; Total Fat: 50 g; Saturated Fat: 24 g; Cholesterol: 136 mg; Sodium: 937 mg; Carbohydrates: 55 g; Dietary Fiber: 4 g; Sugar: 0 g; Protein: 28 g