Tag Archives: scallops and chorizo

Scallops and Chorizo

As Nigella mentions at the start of this recipe, scallops have long been paired with other foods like bacon and chilli. It has even been paired with black pudding in a James Martin recipe. Nigella chose to use Chorizo as it is a combination of the bacon and chilli, being able to use the paprika-hot oil for cooking the scallops in. Nigella goes on to say… “It’s quicker than the speed of light to make and quite as dazzling”.

As I was making it for the two of us, I halved all the ingredients, with it being such a simple list of ingredients.

(Printable Recipe)

Serves 4

Ingredients:
110g Chorizo Sausage
400g Small Scallops (halve them to make 2 thinner discs if they are fat)
Juice of half a lemon
4 x 15ml tbsps chopped fresh Parsley

1 Slice the chorizo into rounds no thicker than 3mm.

2 Heat a heavy based frying pan and when hot, dry-fry the chorizo until crisped on each side – this should take no more than 2 minutes. The chorizo will give out plenty of its own oil.

3 Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side, until the scallops start turning a lovely orange colour.

4 Return the chorizo to the pan with the scallops, add the lemon juice and let it all bubble for a few seconds before arranging on a serving plate and sprinkling with parsley.

Enjoy!

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