Scallops and chorizo
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(New page: '''Scallops and Chorizo ''' '''Ingredients:'''<br> * 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) ...)
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Scallops and Chorizo
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:
1. 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.
2. Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.
3. 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.
