Scallops are cooked with chorizo and red peppers in this simple dish with bags of flavour. The paprika spices from the chorizo infuse the scallops with lots of spice, meaning that you need to add very little in the way of seasoning.
- 4 mini cooking chorizo, casings removed
- 12 scallops
- 1 shallot
- 150g roasted red peppers from a jar, drained
- 1 large handful fresh parsley, roughly chopped
- 1 tbsp. sherry vinegar
- 4 tbsp. olive oil
Thickly slice the chorizo. Thinly slice the red peppers and finely dice the shallot.
Whisk together the shallot, sherry vinegar and 3 tbsp. olive oil. Season with salt and pepper and set to one side.
Heat the remaining oil in a frying pan and add the chorizo. Cook until it browns and starts to release some oils, then add the scallops. Cook on a high heat for 1 minute either side. Season well.
Add the red peppers to the pan and stir, cooking for 30 seconds or so to coat in all the chorizo cooking flavours.
Tip the scallops, chorizo onto a plate and toss with the parsley and salad dressing.