• 1serving
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, P
MineralsSilicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 scallops

  2. 25 g cubed chorizo

  3. 1 spring onion , chopped

  4. unsalted butter

  5. 1 tbsp fresh lemon juice

  6. chopped parsley

  7. 1 jar of roasted pepper , (or roast them yourself if time allows)

  8. 1 red onion

  9. 2 red chilli

  10. Juice of 1 lemons

  11. 50 ml olive oil

  12. Chopped coriander

Instructions Jump to Ingredients ↑

  1. For the scallops 1. Heat the butter in frying pan until bubbling at the chorizo and fry. The oil in released by the chorizo will stop the butter burning.

  2. Once they start taking on a dark red colour add the scallops and cook on one side for a minute, turn and repeat add the white part of the spring onion and cook through for around ten seconds, just to let the onion take on some heat. Add the lemon juice and parsley, stir for a few seconds and serve.

  3. For the red pepper and coriander salsa 1. Clean and chop all the vegetables so they can fit into a blender. Give it a whiz for about ten seconds until it’s all chopped up into little bits but you can still see what everything is. Add the lemon juice and chopped coriander and a nice slug of olive oil.

  4. Blitz for another ten seconds until it looks like a red paste. Add a little more olive oil if you want it to be smoother. Remove and put into a small bowl, you can add a little more coriander and mix it in for to make it look nicer.

  5. Add some olive oil to a hot frying pan and heat until it starts to smoke. Add the scallops and leave on one side to sizzle away for ten to fifteen seconds. The oil will spit so be careful. Turn and cook again until they have a nice brown tinge to them. Add a little lemon juice and plate up, spoon the salsa over the top and allow it to slip between the scallops. Add a little more coriander and serve.


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