This is probably more of a fall dish than a spring one but I had some beautiful dry scallops on hand and wanted to eat Brussels sprouts, which I love, one more time before the season ended. Scallops are really meaty so they held up well to the strong flavors of the veggie and the chorizo and the cumin and paprika seemed to bring everything together properly. You could use Parmesan to gild the lily but I don't think it is necessary.
This is an easy recipe but you will have to hustle towards the end to bring all of the elements together quickly.
12 best quality scallops
1/2 lb Brussels sprouts, outer leaves removed and then halved
2 chorizo, cut into slices about the size of the scallops
1 lb fresh linguine
2 Tbsps butter
1 tsp paprika
1 tsp cumin
Salt to taste
Preheat oven to 400. Put a large pot of salted water on to boil.
Toss the Brussels spouts halves in a little olive oil and salt. Place them and the pieces of chorizo on a foil lined baking sheet. Bake for 20 minutes, turning everything over at the half way mark. When done the Brussels spouts should be charred here and there on the outside. Set aside while you prepare the rest, pour 1 tsp of oil from the cooked chorizo into a skillet.
While the Brussels sprouts and chorizo are cooking, melt the butter and mix in the paprika and the cumin. Set aside.
Cook the linguine at the same time as you do the scallops. Cook the linguine as per the directions on the package; cook the scallops in the pan in which you have poured the chorizo oil. Heat the pan until the chorizo oil is shimmering and then sear the scallops on both sides, about 30 seconds to a minute on each side depending on the size and thickness of the scallops.
Drain the pasta, reserving 1/4 cup of the cooking water. Return to the pasta pan, off the heat, and add the reserved water, the spiced butter, the Brussels spouts and the chorizo. Using tongs, mix together well.
Place a portion of the pasta in each dish and top with 3 seared scallops.