Scallops and Chorizo (Nigella Lawson) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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.
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