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 Nigella Lawson
Print
Scallops and Chorizo
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 servings as a main course with the rocket and chickpeas th
Level:
Easy
Total:
10 min
Prep:
5 min
Cook:
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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