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Vermouth-Marinated Scallops with Chorizo and Green Olives

Holiday 2009
200906012.jpg
food and drink

BY: Marilyn Bentz-Crowley

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.

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
1½ 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

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

What to Serve

LCBO#:563601
$11.95  
200906012.jpg
food and drink

Vermouth-Marinated Scallops with Chorizo and Green Olives

Holiday 2009

BY: Marilyn Bentz-Crowley

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.

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
1½ 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

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

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