Foodie Tuesday Spanish Scallops & Chorizo by Nigella Lawson

Are you a fan of scallops with bacon, and scallops with chilli? Then this combination of the two, using chorizo - the sausages, not the salami - to ooze its lovely paprika-hot orange oil over the sweet, white scallops is a winner.   Another recipe inspired by Spain, this week from kitchen of Nigella. 

It's quicker than the speed of light to make and quite as dazzling.

 Scallops & chorizo

 Ingredients

• 110g chorizo sausage
• 400g small scallops (halve them to make 2 thinner discs if they are very fat)
• Juice of 1/2 lemon
• 4 x 15ml tablespoons chopped fresh parsley

Method

Serves: 4 as a main course, 8 appetiser

1. Slice the chorizo into rounds no thicker than 3mm.
2. Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo round until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes.
3. Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.
4. 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.

 http://www.nigella.com/