Vermouth-Marinated Scallops with Chorizo and Green Olives

By tunes

These scallops flavoured with dry vermouth are sublime! If you wish to double this recipe, prepare sausage and olives in increased quantity. However, sear scallops one batch at a time.

Ingredients

• 6 to 8 oz (175 to 250 g) medium
• or hot chorizo sausage
• 1 tbsp (15 mL) peanut or canola oil
• 1/2 tsp (2 mL) olive oil
• 1 tbsp (15 mL) finely minced shallot
• 16 medium pimento-stuffed green olives, drained
• 1/2 tsp (2 mL) finely grated lemon zest
• 11/2 tsp (7 mL) finely chopped fresh basil
• 16 medium scallops, about 7 oz (200 g)
• 2 tbsp (25 mL) dry vermouth
• Generous pinch of freshly ground black pepper
• 1 tbsp (15 mL) olive or peanut oil

Preparation

Step 1

Cut sausage crosswise if thick and diagonally if thin. Slice a scant ¼ inch (5 mm) thick. Heat peanut oil in a large frying pan over medium heat until hot. Brown sausage slices on both sides, turning as needed for 10 minutes or until crispy; drain on paper towels. (Cover and refrigerate up to 2 days if not using right away. Bring to room temperature before using.)

2. Heat ½ tsp (2 mL) olive oil in a small frying pan over medium heat until hot. Sauté shallot 1 to 2 minutes or until transparent. Remove from heat; stir in olives and lemon zest. When cool, stir in basil. (Cover and refrigerate up to 2 days if not using right away. Bring to room temperature before using.)

3. Near to serving, spear each olive, including clinging shallot mixture, onto a toothpick; push olive up pick to allow room for scallop and sausage. Spear a sausage slice onto each toothpick.

4. Toss scallops with vermouth and pepper; rest 10 minutes, stirring once. Drain scallops well.

5. Heat final olive oil in a small to medium frying pan over medium-high heat until very hot (oil should be shimmering and almost at the smoke point). Sear scallops, shaking pan and turning frequently, for a total of 2 minutes or until lightly browned. Do not overcook.

6. Spear each scallop onto toothpick with olive and sausage. Serve right away.


Makes 16 nibbles