Pan-Fried Scallops & Chorizo with Parsley Salad

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Pan-Fried Scallops & Chorizo with Parsley Salad
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Makes: 4 servings adjust
Spanish flavours update a simple scallop starter

Directions

Ingredients

  • Olive Oil
  • 1 tablespoon Sherry Vinegar
  • 1 Shallot, finely chopped

Step 1

Whisk 3 tbsp olive oil with the sherry vinegar and shallot and season well.

Ingredients

  • 4 Chorizo, sliced
  • 12 Scallops, cleaned
  • bunch Flat Leaf Parsley, leaves roughly chopped
  • Roasted Red Peppers, a handful, sliced

Step 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.
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