Scallops and Chorizo in Tomato Sauce

Step 1

Season12 large dry sea scallops, side muscles removed, patted dry, withkosher saltandfreshly ground pepperand sprinkle with½ tsp. smoked paprika. Heat2 Tbsp. extra-virgin olive oilin a large skillet over high. Cook scallops until golden brown underneath, about 2 minutes (no need to brown on the other side). Transfer to a plate and arrange, browned side up.

Step 2

Reduce heat to medium-high and cook6 oz. smoked Spanish chorizo, cut into small pieces, in pan, stirring occasionally, until slightly crisped, about 2 minutes. Using a slotted spoon, transfer chorizo to a bowl.

Step 3

Cook1½ lb. Sun Gold and/or cherry tomatoesin same pan, undisturbed, until lightly blistered underneath, about 1 minute. Add2 Tbsp. sherry vinegar or red wine vinegarand cook, stirring often, until tomatoes have burst and are falling apart, 2–3 minutes. Add1 shallot, finely chopped, and6 garlic cloves, thinly sliced, and season with salt and pepper; cook, stirring often, until slightly thickened and garlic has started to soften, about 5 minutes.

Step 4

Add ½ cup water and cook, stirring occasionally, until saucy, about 2 minutes. Reduce heat to medium; add chorizo and2 Tbsp. unsalted butterand stir to melt butter. Add scallops, nestling into sauce browned side up, and cook until scallops are just cooked through, about 3 minutes.

Step 5

Divide scallops and sauce among shallow bowls; top each withchopped parsleyand a pinch of paprika. Serve with1 baguette, sliced, toasted.