Scallops With Chorizo Hazelnut Picada Recipes

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SCALLOPS AND CHORIZO



Scallops and Chorizo image

I've long been a fan of scallops and bacon, and scallops with chili, and this is my combination of the two using chorizo - the sausage, not the salame - to ooze its paprika-hot orange oil over the sweet white scallops. It's quicker than the speed of light to make and quite as dazzling.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 10m

Yield 4 servings as a main course with the rocket and chickpeas th

Number Of Ingredients 4

4 ounces chorizo sausage, cut in 1/8-inch rounds
1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
1/2 lemon, juiced
4 tablespoons freshly chopped parsley leaves

Steps:

  • Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.
  • Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a 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.

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  • If your scallops still have the little piece of muscle attached to the side, remove and discard it. (See video for technique.) Pat scallops dry with paper towels and sprinkle with salt and pepper.
  • Dice the chorizo into small cubes (about 1/4-inch). Heat a 12-inch nonstick pan over high heat. Add chorizo and cook, stirring occasionally, until browned on several sides — just a few minutes. Remove chorizo to a bowl.
  • Add oil to pan and keep over high heat. When very hot, add scallops without crowding. Cook 60 seconds without moving, then add butter and cook 30 seconds more. Use tongs to flip each scallop and cook just until done to your liking. I like to pull them off the heat before they're opaque in the center, which, depending on size, may mean just 30 seconds or so on the second side.
  • To serve, place a few scallops and some of the chorizo on each plate and sprinkle with chives, if using. These are great over basmati rice pilaf.

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