Scallops and Chorizo

On Saturday, my girlfriend and I made a 3 course meal. From the beginning of time, or since the first time we tried scallops, we fell in love with scallops. Since then, we have tried several times to make a scallop starter. We tried scallops with pea puree and pancetta crisps and scallops with lemon chilli butter, to no avail. However, this did not discourage us from trying again.

From browsing the Good Food site we noticed this recipe and FAD Hoppered (altered) fto our liking. It appealed to us as it contain one of our favourite food, chorizo. Chorizo is like a superfood to both my girlfriend and me. It works with everything and makes everything taste AMAZING!

I initially thought the chorizo would overpower the scallops however this was not the case at all! They worked together and it was a AWESOME starter!

You may think the chorizo is slightly overdone. That is because when we did them, we were fairly drunk from staying in a beer garden all afternoon on a rare sunny day in UK. However, the method will tell you how to do it correctly

Serves : 2
Prep Time: 10 minutes
Cooking Time : 15 minutes

3 tbsp olive oil , plus extra for frying
1 tbsp sherry vinegar
1 shallot , finely chopped
Half of a chorizo ring , sliced
4 scallops , cleaned
Handful flat-leaf parsley , leaves roughly chopped
2 roasted red peppers from a jar, sliced

Season each side of the scallop with sea salt and pat dry with kitchen towel.
Mix 3 tbsp olive oil with the sherry vinegar and shallot and season well.
Heat a little olive oil in a pan.
Fry the chorizo until cooked through and coloured.
In a separate pan, heat a little olive oil
Sear the scallops for a minute on each side until golden
Then toss the parsley and pepper strips with a little dressing.




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