Sea scallops with Mexican Chorizo sausage:

By Heather McDaniel

16 large sea scallops

8 ounces finely chopped chorizo sausage – Mexican, not Spanish, it has the consistency of ground beef
1/2 to 1 cup bread crumbs
dash of salt & cayenne pepper
1/2 cup flour
1 egg, slightly beaten with 3 tablespoons milk
Olive oil for pan-frying

In a hot sauté pan, render the chorizo for 2 to 3 minutes. Remove from the heat. In a food processor, pulse the chorizo with the bread crumbs until the mixture binds together. Season. Season the scallops. Dredge the scallops in the flour. Dip the scallops in the egg wash, removing any excess. Dredge the scallops in the chorizo crust. In a sauté pan, heat the olive oil. When the oil is hot, pan-fry the scallops for 2 to 3 minutes on each side, or until they are golden. Drain on a paper-lined plate.