- 16
Ingredients
- 6 to 8 oz (175 to 250 g) medium
- or hot chorizo sausage
- 1 tbsp (15 mL) peanut or canola oil
- ½ tsp (2 mL) olive oil
- 1 tbsp (15 mL) finely minced shallot
- 16 medium pimento-stuffed green olives, drained
- ½ tsp (2 mL) finely grated lemon zest
- 1 ½ 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
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.