Plump scallops meet crispy, pan-seared slices of chorizo and peas in this simple springtime dish.
2 radishes, thinly slicedIn a medium saucepan over medium-high heat, add the peas, cream, 1 tablespoon butter, and a pinch each salt and pepper. Cook until bubbling slightly, 5 minutes. Remove from heat.Transfer the mixture to a blender or food processor and purée until smooth. Transfer back to the saucepan and cover to keep warm.In a small skillet, heat 2 teaspoons of canola oil over medium-high heat. Add the sliced chorizo and cook, turning occasionally, until crispy, 2-3 minutes total.
Season the scallops lightly with salt. In a 10-inch skillet, heat 1 tablespoon canola oil over medium-high heat. Once the oil is hot, add the scallops to the pan. Cook until golden on one side, about 2 minutes. Turn and cook until browned on the remaining side, 1-2 minutes more. Add the remaining tablespoon butter and let melt. Remove from the heat and let rest 2 minutes.Divide the pea purée between 4 plates. Distribute the scallops and chorizo atop the purée.
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