Scallops With Grilled Pineapple and Chorizo; get the recipe, below. Scallops With Grilled Pineapple and Chorizo2 to 3 servingsServe with a salad and crusty bread. Use tongs or a fish spatula to transfer the chorizo to a plate, leaving its rendered fat in the pan. Add the scallops to the pan; cook undisturbed and uncovered for 30 to 60 seconds — you’re looking for a brown sear on the bottom edges — then add the butter to the pan. NUTRITIONAL ANALYSIS | Per serving (based on 3) 330 calories, 27 g protein, 22 g carbohydrates, 15 g fat, 6 g saturated fat, 65 mg cholesterol, 1180 mg sodium, 2 g dietary fiber, 27 g sugarFor stories, features such as Date Lab, Gene Weingarten and more, visit WP Magazine.

Source: Washington Post August 23, 2018 15:00 UTC