A seared scallop topped with a homemade herb sauce of cilantro, parsley, garlic, and oregano sits atop a slice of Spanish-style chorizo for a tasty, bread-less canapé.
Seared Scallop & Chorizo Canapés with Herb Sauce
Serves: 12
Ingredients
- 1⁄2 cup packed fresh cilantro leaves
- 1⁄4 cup packed fresh parsley leaves
- 1 tablespoon sherry vinegar
- 1⁄2 teaspoon grated fresh garlic
- 1⁄2 teaspoon dried oregano
- 3⁄4 teaspoon fine sea salt, divided
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon red pepper flakes
- 3 tablespoons extra-virgin olive oil, divided
- 12 medium-large sea scallops, tendons removed
- 1⁄4 teaspoon ground black pepper
- 12 (1⁄8-inch) slices dry Spanish-style chorizo
Instructions
- In the container of a blender, process together cilantro, parsley, vin-egar, garlic, oregano, 1⁄4 teaspoon salt, cumin, and pepper flakes until herbs are coarsely chopped and ingredients are well combined, stopping to scrape down sides of container with a rubber spatula. With blender running, gradually add 2 tablespoons olive oil in a steady stream until mixture is finely chopped but not smooth. Transfer herb mixture to an airtight container, refrigerate, and use within a day.
- Place scallops between several thick layers of paper towels, gently pressing to absorb moisture. Let sit at room temperature for 15 minutes.
- In a nonstick 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat.
- Sprinkle both sides of scallops with pepper and remaining 1⁄2 teaspoon salt. Add to hot skillet and sear until golden brown, 2 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
- On a serving platter, arrange chorizo slices in a single layer. Top each chorizo slice with a scallop. Top each scallop with 1⁄4 teaspoon herb mixture.
