Bläckfisk och Chorizo i Tomatsås

👩‍🍳 Gör så här

1. 1
   Season 12 large dry sea scallops, side muscles removed, patted dry, with kosher salt and freshly ground pepper and sprinkle with ½ tsp. smoked paprika. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over high. Cook scallops until golden brown underneath, about 2 minutes (no need to brown on the other side). Transfer to a plate and arrange, browned side up.
2. 2
   Reduce heat to medium-high and cook 6 oz. smoked Spanish chorizo, cut into small pieces, in pan, stirring occasionally, until slightly crisped, about 2 minutes. Using a slotted spoon, transfer chorizo to a bowl.
3. 3
   Cook 1½ lb. Sun Gold and/or cherry tomatoes in same pan, undisturbed, until lightly blistered underneath, about 1 minute. Add 2 Tbsp. sherry vinegar or red wine vinegar and cook, stirring often, until tomatoes have burst and are falling apart, 2–3 minutes. Add 1 shallot, finely chopped, and 6 garlic cloves, thinly sliced, and season with salt and pepper; cook, stirring often, until slightly thickened and garlic has started to soften, about 5 minutes.
4. 4
   Add ½ cup water and cook, stirring occasionally, until saucy, about 2 minutes. Reduce heat to medium; add chorizo and 2 Tbsp. unsalted butter and stir to melt butter. Add scallops, nestling into sauce browned side up, and cook until scallops are just cooked through, about 3 minutes.
5. 5
   Divide scallops and sauce among shallow bowls; top each with chopped parsley and a pinch of paprika. Serve with 1 baguette, sliced, toasted.