Scallops With Grilled Pineapple and Chorizo
 2.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

One Pan Aug 23, 2018

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.

The recipe can be done on the stove top as well, but you will lose some of the smoky flavor imparted by the grill.

Serve with a salad and crusty bread.


Servings:
2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

Ingredients
  • Flesh of 1/2 fresh ripe pineapple, cored and cut crosswise into 1/2-inch slices
  • 3 1/2 ounces cured/cooked chorizo, cut into small pieces
  • 12 small-to-medium scallops, patted dry
  • 1 tablespoon unsalted butter, or more as needed
  • 2 scallions (white and green parts), cut into 1/4-inch slices
  • Coarsely ground black pepper
  • Juice of 1/2 lemon

Directions

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 an additional 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.

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Recipe Source

Adapted from “Fire Food: The Ultimate BBQ Cookbook,” by Christian Stevenson (Quadrille, 2018).

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.