After a long walk taking beautiful festive photos, what more can be satisfying other than a warm dish of scallops. Scallops were amongst my favorite dishes. As a kid, my family would always order gai lan and 3 types of seafood.
The seafood consisted of shrimp, scallop and squid. Scallops to my recollection was subtly sweet and succulent thus it was no surprise that I chose to make this sweet dish again.
I have always wanted to try making an European inspired dish; imagine my delight when I found a recipe that used both scallops and chorizo sausages. To compliment the dish with some creaminess, I made a saffron sauce.
When making the scallops, first wash them to rid them of access sand particles afterwards marinate them in wine, salt and pepper. While the scallops are marinating, chop up some green peppers, onions and chorizo for sauteeing. To make the saffron cream, combine the chicken stock and white wine and reduce to 1/2.
Only when the liquid was reduce, add the cream, saffron and lemon juice. Keep simmering until the sauce was furthered reduce and set aside. Assembly: Pat dry the scallops with a paper towel. On medium heat, pour in some olive oil and pan fry the scallops until golden brown on both sides. Next, sautee the onions and pepper. Add the chorizo sausages while sauteeing and keep stirring until the chorizo browns as well.
Wow, I found this dish quite delicious. It was my first time using chorizo but it definitely added dimension. When drizzled with saffron sauce, the chorizo flavour enhanced, adding a zesty creamy tang to the dish. I can now see why Spanish Paella was such a popular dish.