Scallops with chorizo
The Spanish know very well that seafood and paprika sausage complement each other. So no wonder that this scallops with chorizo is such a fantastic dish! It takes just 5 minutes to cook – the perfect nibble at parties or is an excellent tapa. Serve it warm or at room temperature with cocktail sticks.
Ingredients
Method
- Slice the chorizo into 3-5 mm thick rounds.
- Wash and pat dry the scallops, if they are too thick, cut them in half.
- Chop the parsley.
- Dry-fry the chorizo pieces in a hot pan until crispy and they release their fat then transfer them to a plate.
- Fry the scallops in the chorizo fat for 1 minute on each side. Return the chorizo, add the lemon juice and warm through.
- Serve with chopped parsley sprinkled on top.