I've long been a fan of scallops and bacon, and scallops with chili, and this is my combination of the two using chorizo - the sausage, not the salame - to ooze its paprika-hot orange oil over the sweet white scallops. It's quicker than the speed of light to make and quite as dazzling.
Recipe courtesy of
Scallops and Chorizo
Total:
10 min
Active:
5 min
Yield:
4 servings as a main course with the rocket and chickpeas th
Level:
Easy
Total:
10 min
Active:
5 min
Yield:
4 servings as a main course with the rocket and chickpeas th
Level:
Easy

Ingredients

  • 4 ounces chorizo sausage, cut in 1/8-inch rounds
  • 1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
  • 1/2 lemon, juiced
  • 4 tablespoons freshly chopped parsley leaves

Directions

Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.

Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.

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

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