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Scallops and Chorizo
Recipe courtesy Nigella Lawson<br>(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
- Total Time:
- 10 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings as a main course with the rocket and chickpeas th
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.