SCALLOPS AND CHORIZO

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Scallops and Chorizo image

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.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 10m

Yield 4 servings as a main course with the rocket and chickpeas th

Number Of Ingredients 4

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

Steps:

  • 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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