Scallop and Chorizo Smoky Chili

The pairing of seared scallops and smoky chorizo is a Spanish tapas classic, and here it becomes a genuine showstopper of a chili — restaurant-plate looks, 30-minute effort. A smoky base of Spanish chorizo, fire-roasted tomatoes, and white beans simmers into something deep and paprika-rich, and then the real drama: fat sea scallops, seared hard in a screaming-hot pan until they've got a golden crust, arranged on top at the very end. The contrast is everything — sweet, tender scallop against smoky, savory chili. It looks like you fussed for hours and takes half an hour, which is exactly the kind of trick worth having up your sleeve.

Serve with crusty bread to mop the smoky base.

Dry the scallops thoroughly and don't crowd the pan — that's the whole game for a proper sear. Large shrimp sub beautifully for scallops. Spanish (cured) chorizo is key for the smoke; Mexican (fresh) would change the dish entirely.