Scallops and Chorizo
- Level: Easy
- Yield: 4 servings as a main course with the rocket and chickpeas th
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 163
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 18
- Cholesterol
- 47
- Sodium
- 657
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
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
Directions
- 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.