Ingredients100g Spanish Fermin Chorizo Iberico, skinned and thinly sliced
12 Scallops with Roe
2 medium, firm pears, cored and thinly sliced
1 tbsp white wine vinegar
Bunch of arugula or watercress
1 tbsp extra virgin olive oil
- Gently heat a non-stick frying pan. When hot, add the chorizo and dry-fry until just beginning to brown – it will release its own oil after 30 seconds or so. Remove with a slotted spoon and set aside on kitchen paper.
- Add the scallops to the pan and sear in the chorizo oil for about 1 minute on each side. Remove and set aside with the chorizo.
- Finally, add the pear slices and fry quite briskly to caramelise a little. Once you have turned them, add the vinegar and swirl the pears around in it for a few seconds, then tip it all into a bowl. Add the scallops, chorizo, arugula or watercress and oil. Season with salt (not pepper in case the chorizo has a kick of its own). Serve immediately.
Recipe and Image credit: Delicious Magazine