Chorizo is an Iberian sausage with a dense, smoky, paprika flavour that balances scallops perfectly. The addition of sherry also gives the dish a richness and intensity. As such, it is best served simply with some oven-warmed crusty bread and a glass of chilled dry white wine.
- 3 tbsp olive oil
- 200g chorizo, chopped
- 50ml dry sherry
- 1 red onion, sliced
- 1 garlic clove, crushed
- 12 tomatoes, skinned, chopped
- Handful chopped baby spinach
- 100ml chicken stock
- 1 tsp ground turmeric
- 12 scallops, cleaned and corals removed
- Salt and freshly ground black pepper
- Parsley to garnish
Heat 1 tbsp of oil in a frying pan and cook the chorizo until crisp, about 3-4 mins.
Add the sherry and reduce, stirring frequently. Mix in the onion and garlic and continue to cook for 5 more minutes.
Stir in the tomatoes, spinach, chicken stock and tumeric, season lightly, and cook for a further 10mins. Be careful not to oversalt, as chorizo is already quite a salty meat.
Rub the remaining oil into the scallops and season, then fry on a hot heat in a separate pan for 1 min on each side. Remove and set on kitchen roll to absorb any excess oil.
Serve the stew in small bowls with the scallops arranged on top. Garnish with a sprig of parsley.