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Saffron Rubbed Sea Scallops with Chorizo Sherry Sauce

It's no secret that I'm one serious seafood buff. Growing up in Florida, I've been privilege to a wealth of fresh-caught and downright deletable fare. While my tastebuds will always have a special place for Florida specialties like grouper and Key West shrimp, I'm a bit more passionate about the sea creatures that don't dwell around the sunshine state. It's those shelled friends that I'm constantly craving; namely, crab, lobster, and scallops. Oh, those three could do no wrong on a dinner plate. 

Sea scallops are in an amazing league of their own when prepared correctly. With a touch of seasoning and a perfect sear, the little suckers are like edible silk pillows straight from heaven's kitchen. Yeah, I'm only kind of obsessed. As toppers on risotto, strewn in a seafood pasta, or served on their own, scallops always rank supreme with my particular palate. It was just recently, when my brother told me about a dinner he made, that I found a new creation that'd stand up to scallop tapas at any Spanish restaurant. You see, Patrick is often my inspiration for new recipes. The guy has a killer knack for flavor combos. It's no wonder we're related.

We were brought up loving the sacred spice called saffron. My mom made Arroz Con Pollo and Spanish bean soup on the regular in my home. We were also hooked on chorizo when most kids were content eating a grilled cheese sandwich. Even though we have absolutely no Spanish heritage, our great step-grandfather was Spanish. Let's just say he passed on some of his great cuisine skills. A lover of scallops and a fanatic of Spanish food, I made this dish the very next night after Patrick. I felt I had no choice in the matter. And the verdict for his recipe? Easy to follow and so damn divine. 


Saffron Rubbed Sea Scallops with Chorizo Sherry Sauce


8 Jumbo Sea Scallops

Pinch Saffron

2 oz. dried Spanish Chorizo sausage, small dice (About 1 small chorizo)

2.5 oz Dry Sherry

2 tablespoons cream 

2 tablespoons butter 

2 tablespoons EVOO


1. Rub sea scallops with saffron threads and let sit for 1/2 hour.

2. Heat EVOO and butter in a small sauté pan on medium high.

3. Season scallops with sea salt and pepper.

4. Sear the scallops for about one minute on one side. Now, add the chorizo to the pan and flip the scallops. Cook scallops for another minute.

5. Deglaze the pan with Sherry and then add cream. Stir until combined.

6. Immediately plate and enjoy! 


Serves 2 for entree, or 4 for appetizer. This is a simple recipe, but there is so much flavor in the saffron and chorizo, not much else is needed.

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