Saturday, 23 November 2013

Scallops and Chorizo

This is actually the starter that we had before the baked Sea bass (click here to view it). It’s a perfect little taster, but if you wanted to bulk it out then and add some bread or perhaps make a bean stew to go underneath.

So, to prep the scallops, I like to take off the coral of the scallops (I cook them separate as some people tend to shy away from their strong taste). Fry the chorizo on a high heat until browned slightly (no fat needed in the pan as fat comes out whilst cooking) then place on kitchen paper. 

Fry the scallops off in the remaining oil. Spread them out evenly in the pan otherwise they'll steam and not sear. Cook on each flat side of the scallop for 2-3 minutes. Add butter towards the end to add more colour and flavour, then remove from the pan. Don't over cook - they'll be chewy. Add parsley, salt and pepper to the butter, and serve in a pretty fashion. A perfect dainty starter.

ZP x

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