SAUTÉED NANTUCKET BAY SCALLOPS AND CHORIZO OVER ROASTED ACORN SQUASH
Chorizo and squash are a fun combination. I first started playing around with these flavors using chorizo as a garnish for squash soups. In this dish, I add fresh scallops and just a hint of wine to make an elegant main course or a filling appetizer.
- 2 acorn squash, each cut into quarters and seeded
- 6 tablespoons butter
- Salt
- 1 shallot, diced
- 2 ounces dried Spanish chorizo, finely diced, or 6 ounces fresh chorizo, casing removed
- 1 pound bay scallops
- 1/2 cup white wine
- 1 tablespoon chopped fresh chives
Ingredients
Preheat the oven to 350 degrees
Put the quartered squash pieces on a large baking sheet. Place 1/2 tablespoon of the butter in the hollow of each quarter, season with salt, and spear the flesh multiple times with the tines of a fork; this allows the heat and butter to penetrate the flesh of the squash. Bake until the pieces are soft and the skin is beginning to blister, about 30 minutes, or perhaps longer, depending on the squash
Melt the remaining 2 tablespoons butter in a sauté pan. Add the shallot and chorizo and cook slowly over medium-low heat to render out the fat evenly. If using fresh sausage, use a spatula to break it up into small pieces. Once the chorizo begins to crisp, turn the heat to high and add the scallops. Season with salt and sauté for 1 minute. Add the wine and turn off the heat. The wine will all but evaporate and leave just a thick glaze on the scallops.
Remove the squash from the oven spoon the scallop mixture over the top and garnish with the chives.
Serves 4 as a main course