Name: Scallops and Chorizo in Tomato Sauce
Total time: 20 minutes
Yield: 4 servings
Ingredients: 12 large dry sea scallops, side muscles removed, patted dry; Kosher salt, freshly ground pepper; ½ tsp. smoked paprika, plus more for serving; 2 Tbsp. extra-virgin olive oil; 6 oz. smoked Spanish chorizo, cut into small pieces; 1½ lb. Sun Gold and/or cherry tomatoes; 2 Tbsp. sherry vinegar or red wine vinegar; 1 shallot, finely chopped; 6 garlic cloves, thinly sliced; 2 Tbsp. unsalted butter; Chopped parsley (for serving); 1 baguette, sliced, toasted

Scallops and Chorizo in Tomato Sauce in a white bowl on a multi color checker patterned napkin on wood surface

Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma Fishman

This recipe proves that spiced cured pork and delicate shellfish are a match made in one-skillet weeknight-dinner heaven. You’ll start by searing scallops on one side over high heat to develop a golden brown crust, then build a sauce from salty chorizo, lots of garlic, and bright Sun Gold tomatoes (you can use any variety of cherry tomatoes, but that vibrant yellow hue can’t be beat). Nestle the scallops back into the sauce for the last few minutes to cook through and serve with toast for a bright, satisfying meal that comes together in just 20 minutes.

It’s worth it to seek out Spanish chorizo—a firm, cured pork product like salami—for this dish, if you can. Unlike Mexican chorizo, which is raw spiced ground pork sold loose or in sausage casings, the Spanish variety is well-salted and already cooked, so it only requires a minute or two in the pan to crisp up and render out some flavorful fat to sizzle with your sauce’s aromatic base.