West Lothian Sub Aqua Club
Scotland
YumYum Diving.
Scallops with Chorizo - Douglas Potter

• 110g/4oz chorizo sausage

• 400g/1lb small scallops (or larger ones, halved across the middle), removed
  from their shells

• ½ lemon, juice only

• 4 tbsp chopped fresh parsley

1. 1. Slice the chorizo into rounds no more than ¼cm thick.

2. Place a pan over a medium heat and fry the chorizo (without adding any
   oil, as the chorizo will give out plenty of its own oil) for about two
   minutes, or until crisp on both sides.

3. Remove the chorizo from the pan and transfer to a bowl. In the same pan,
   fry the scallops in the oil left by the chorizo for about a minute on each
   side.

4. Return the chorizo to the pan with the scallops, add the lemon juice and
   let it bubble for a few seconds.

5. To serve, place the chorizo and scallops onto a serving plate and
   sprinkle over the parsley.

Serves eight as a starter with a few salad leaves.

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