Scallops and Chorizo
Scallops and Chorizo
It doesn’t get much easier than this dinner by Nigella Lawson. Searing scallops on cast iron is the only way to go. I wouldn’t have thought to combine these two proteins, but it's quite good and very quick and easy to make. Get the freshest, larger size scallops you can find. If they are too thick, you can cut them in half to make them thinner if you like.
Servings
2
Prep time
15 min
Ingredients
- 4 ounces chorizo sausage, cut in ⅛-inch rounds
- 1 pound scallops
- ½ lemon, juiced
- 4 tablespoons freshly chopped parsley leaves
Preparation
Heat a cast iron skillet and then dry-fry the chorizo (it will give out plenty of its own oil) until crisped on both sides. This should take no more than 2 minutes.
Remove the chorizo and fry the scallops in the chorizo oil for about 1 minute per 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.
Source:
Adapted from Nigella Lawson,
The Food Network. © 2020 Television Food Network
Purchase:
Nigella Express: Good Food, Fast
by Nigella Lawson
