SCALLOPS AND CHORIZO

By polloazul

Nigella Quick Collection app © 1998-2010 Nigella Lawson

Ingredients

• ¼ lb chorizo sausage
• 1 lb small scallops (halve them to make 2 thinner discs if they are very fat)
• ½ lemon, juice of
• ¼ cup chopped fresh parsley

Details

Servings 2

Preparation

Step 1

Step 1
Slice the chorizo into rounds no thicker than 3mm.

Step 2
Heat a heavy-based pan on the stovetop.

Step 3
When hot, dry-fry the chorizo rounds until crisped on either side (the chorizo will give out plenty of oil); for no more than 2 minutes.

Step 4
Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.

Step 5
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 parsley.