Scallops and Chorizo in Tomato Sauce

bonappetit.com

Reidy89

Reading rarely making.

12 large dry sea scallops, side muscles removed, patted dry

Kosher salt, freshly ground pepper

½ tsp. smoked paprika, plus more for serving

2 Tbsp. extra-virgin olive oil

6 oz. smoked Spanish chorizo, cut into small pieces

1½ lb. Sun Gold and/or cherry tomatoes

2 Tbsp. sherry vinegar or red wine vinegar

1 shallot, finely chopped

6 garlic cloves, thinly sliced

2 Tbsp. unsalted butter

Chopped parsley (for serving)

1 baguette, sliced, toasted

Directions at bonappetit.com

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