INGREDIENTS

• 14 ounces of bay scallops
• 2 ounces of Spanish chorizo, diced to the same size as the scallops
• 2 teaspoons, plus 1 teaspoon olive oil, plus extra for drizzling
• 3 tablespoons panko
• 1 tablespoon chopped flat leaf parsley (optional)
• A handful of microgreens, baby arugula, or cress
• Sea salt

PROCEDURE

Preheat the broiler.  Pat the scallops dry with a paper towel.  In two gratin, divide up the scallops, diced chorizo, and two teaspoons of olive oil, and toss to combine.  Toss the remaining teaspoon of olive oil with the panko and parsley (if using) in a separate bowl, and then top the two gratin dishes with the crumbs.  Cover each gratin dish tightly with foil.  Place the dishes on a baking sheet and broil for 10 minutes.  Then, remove the foil, and broil an addition 3 to 4 minutes, until the chorizo has blistered and the crumbs are lightly toasted.  Top each dish with a handful of greens lightly tossed with olive oil and sea salt.  Serve right away with warm baguette.print this recipe