Recipes: Pan-fried scallops & chorizo with parsley

Spanish flavours update a simple scallop starter

• olive oil
• 1 tbsp sherry vinegar
• 1 shallot , finely chopped
• 2 , or 4 mini, cooking chorizo , sliced
• 12 scallops , cleaned
• a large bunch flat-leaf parsley , leaves roughly chopped
• roasted red peppers from a jar, a handful, sliced

  

  1. Whisk 3 tbsp olive oil with the sherry vinegar and shallot and season well.
  2. Heat a little olive oil in a pan, then fry the chorizo until cooked through and coloured. In a separate pan, heat a little olive oil then sear the scallops for a minute on each side until golden and crusted, seasoning as you turn. Then toss the parsley and pepper strips with a little dressing then arrange on plates with the chorizo and scallops.

  per serving

  259 kcalories, protein 20,2g, carbohydrate 1,4g, fat 19,3 g, saturated fat 4,4g, fibre 0,6g, salt 1,44 g