A fabulous combination, with the salty and spicy flavour of chorizo bringing this dish to life and perfectly complementing the sweet caramelised flavour of the pan fried scallops.
How long will it take?
What’s the serving size?
What do I need?
200 g chorizo, finely sliced into rings
1 tbsp olive oil
100 g unsalted butter, cubed
Juice of 1 lemon
1 tbsp flat-leaf parsley, roughly chopped
Salad leaves to serve
How do I make it?
Heat half the olive oil in a heavy-based frying pan over medium-high heat, then fry the chorizo slices until crisp. Remove from pan and set aside.
Wipe pan clean and heat the remaining olive oil over medium-heat. Add scallops and cook for 1 or 2 minutes on both sides, or until almost cooked through. Remove from the pan and set aside. Add butter to pan and cook until melted and bubbling then and lemon juice and season well.
Return the scallops and chorizo to the pan, coat well in the butter and lemon sauce and stir in the chopped parsley. Serve with salad leaves on the side.