Speaking of, this is one scallop recipe that does not rely on getting a picture-perfect sear on both tops and bottoms. It is far more important to monitor their cooking; when they are just done, they will become opaque and should feel a bit springy when pressed with a fork or finger.
Start to finish, this dish should take about 15 minutes.
2 to 3 servings
Serve with a salad and crusty bread.
Prepare a gas grill for direct heat, on medium-high (450 degrees). Grease the grate with cooking oil spray.
Add the pineapple slices; close the lid and cook for a few minutes, until slightly darkened and char marks form. Transfer to a cutting board and cut into small chunks.
Place a cast-iron skillet over the grill’s direct heat. Once it’s quite hot, add the chorizo and cook (uncovered) for about 6 minutes, until some of its fat is rendered (an orange-tinged oil) and the chorizo is slightly charred on the edges. Do not let the chorizo burn; stir it a few times and move the pan off direct heat, as needed. Use tongs or a fish spatula to transfer the chorizo to a plate, leaving its rendered fat in the pan.
Add the scallops to the pan; cook undisturbed and uncovered for 30 to 60 seconds — you’re looking for a brown sear on the bottom edges — then add the butter to the pan. Quickly turn the scallops over and baste them with the just-melted butter. Cook for another 20 to 30 seconds, then add the charred pineapple and rendered chorizo to the pan, along with the scallions and a pinch of the pepper. Squeeze the lemon’s juice over the mixture, then immediately remove from the heat.
Divide among plates, including any pan juices; serve right away.
NUTRITIONAL ANALYSIS | Per serving (based on 3) 330 calories, 27 g protein, 22 g carbohydrates, 15 g fat, 6 g saturated fat, 65 mg cholesterol, 1180 mg sodium, 2 g dietary fiber, 27 g sugar
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Use fresh, dry-packed scallops here, which look slightly off-white and have not been soaked in a sodium solution. The recipe can be done on the stove top as well, but you will lose some of that smoky flavor imparted by the grill.
Adapted from “Fire Food: The Ultimate BBQ Cookbook,” by Christian Stevenson (Quadrille, 2018).