Pan-fried scallops & chorizo with parsley salad

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• CecileB

  05 September 2012

  CecileB rated and commented on this recipe

  

  Nice, but seemed more like two separate recipes on one plate. Scallops and chorizo is always a brilliant combination, and the parsley and pepper salad was ok, but they didn't seem to go together. Would happily eat either again, but not at the same time.

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• traceyt

  25 December 2012

  traceyt commented on this recipe

  I used a mixture of olive oil, balsamic & lemon juice in the dressing & cooked the shallot briefly, I added some green parts of spring onions & it was just perfect!

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• Lola

  09 March 2013

  Lola rated and commented on this recipe

  

  I'm Spanish and have never seen this in Spain before but gave it a try. It's a bit of a crazy concoction really, the chorizo ends up soaking the dressing and the final result is a bit strange.

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• emzle

  28 April 2013

  emzle rated and commented on this recipe

  

  Amazing dish! I would highly recommend it!!

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• Jo Ferry

  09 May 2013

  Jo Ferry commented on this recipe

  I accidently got Scallops out of the freezer thinking it was Chicken breast so have been searching for recipes to cook tomorrow, this recipe has had some really good comments so will be cooking this dish tomorrow. Will be giving my feed back too!

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Ingredients

• olive oil
• 1 tbsp sherry vinegar
• 1 shallot , finely chopped
• 2 , or 4 mini, cooking chorizo , sliced
• 12 scallops , cleaned
• a large bunch flat-leaf parsley , leaves roughly chopped
• roasted red peppers from a jar, a handful, sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes

Ingredients

• olive oil
• 1 tbsp sherry vinegar
• 1 shallot , finely chopped
• 2 , or 4 mini, cooking chorizo , sliced
• 12 scallops , cleaned
• a large bunch flat-leaf parsley , leaves roughly chopped
• roasted red peppers from a jar, a handful, sliced

per serving

259 kcalories, protein 20.2g, carbohydrate 1.4g, fat 19.3 g, saturated fat 4.4g, fibre 0.6g, salt 1.44 g

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