Don’t runaway! I promise you’ll love it.
I’ve had two days confined to barracks due to tonsillitis which left me working from home. Once I’d mostly recovered on Saturday I decided to spend the first half of my weekend re-integrated with the rest of human race. Now it’s Sunday, I’m feeling creative and productive. And nothing said creative to me (read adventurous) more than scallops.
I think people are sometimes a little frightened to even order scallops in a restaurant, and I was doubly reluctant to cook them. But Nigella Express told me not to stand on the sidelines but to get stuck in, so I did.
This one turned out great. A pretty easy few mins that resulted in a lovely quick lunch for one.
Good things: it’s so nice to genuinely have something new and usual at home.
Bad things: Scallops aren’t cheap.
Ingredients (for a light lunch for one):
- 30g of chorizo
- 100g of small scallops (or you can just halve some large ones)
- juice of 1/4 of a lemon
- Optional: 1 tablespoon of chopped fresh parsley
- Heavy based frying pan
- Small bowl (or just a ramekin) to hold the chorizo for a bit during the cooking process
- Slice 30g of chorizo into thin coins, set aside.
- If your 100g of scallops are quite large, halve them with a sharp knife. Go gently, they’ll cut relatively easily. Otherwise just have them ready to go into the pan.
- Heat your frying pan on a high-ish heat on the hob for a couple of mins until hot.
- Fry the chorizo coins for up to 2 mins so they can give out plenty of oil (you won’t need to put oil in the pan for this, dry fry it). Remove.
- Use the tongs to add the scallops to the pan one by one, ordering them in a circle away-ish from the middle of the pan but clearly in the chorizo oil. Fry for 1 min, then use the tongs to turn each over and fry for 1 more min.
- Add the reserved chorizo coins to the pan and squeeze the juices of the 1/4 of a lemon into the pan. Fry for a few further seconds and then take off the heat and serve. Sprinkle with the chopped parsley if you feel moved to do so (I rarely have the patience).
I must admit I was preparing myself for mollusk mayhem with horrid rubbery scallops. However, frying on a high eat for only a minute a side away from the middle of the pan seemed to do wonders. And even if my presentation skills could do with a brush up, they did come out a rather lovely seared colour bathed in the chorizo and lemon juice. And nothing quite soaks up the flavour from chorizo like seafood. Oh my. What a delight.