1 large can chunky fire roasted tomatoes (28-32oz)
1 cup diced chorizo (a hard Spanish style works best, but fresh sausage is good too)
1 cup onion, diced
3 Tbsp garlic, roughly chopped
16 oz fish stock or clam juice
6oz white wine
1 Tbsp saffron, optional
3 Tbsp fresh parsley, chopped
Heat an enameled cast iron dutch oven or thick bottomed pot to medium-low heat.
Add a tablespoon of olive oil and diced chorizo. Render the fat from chorizo until crispy. About 7-10 minutes.
Once crispy, remove chorizo from pan and place aside for later
Turn heat up to medium, and add another tablespoon of olive oil.
Place scallops dry side down and sear in pan. Be careful not to burn, because this step is to add more flavor to finished stew. Allow to sear for 3-4 minutes then remove from pan.
Add garlic and onions and cook in oil and scallop juices for 2 minutes, stirring every 30 second or so.
Deglaze the pan with white wine. Cook another minute then add stock and tomatoes. Bring to a simmer, cover with tight fitting lid, and turn heat to low and cook for 25 minutes. Stir often, make sure not to scorch bottom of pan.
At this point you can stir in saffron if you are using it, and allow to simmer another 5 minutes.
Add scallops and make sure they are submerged. Allow to poach for 3-5 minutes and serve immediately topped with chorizo, parsley, and a piece of baguette. Enjoy!