Scallops and Chorizo …adulterated from Nigella.com
What an unusual combination, seafood and chorizo, but it works!
I saw Nigella whip these up when she was throwing a dinner party together in half an hour. We love that idea…
You need for 2 fabulous fashionista, 4 dieting dudes or 25 models:
110g chorizo sausage
400g small scallops (halve them to make 2 thinner discs if they are very fat: Just like models)
Juice of 1/2 lemon
4 x 15ml tablespoons chopped fresh parsley
- Slip out of your new skinny cargoes and those outrageous lace up Balenciaga heels.
- Place the shoes in the kitchen so you can admire them while you cook.
- Hide the skinny cargoes so the idea of skinny never enters the kitchen.
- Pour a glass of wine and thank to the Gucci Gods you made it through another week.
- Slip into your favourite cashmere trackie pants.
- Squeeze some lemon juice.
- Chop up the parsley.
- Now slice the chorizo into rounds no thicker than 3mm or the size of Lindsay Lohan’s self discipline. Actually no, a bit bigger than that.
- Heat a heavy-based pan and get it hot, baby, hot.
- Then throw in and dry-fry the chorizo until crispy on either side.
- NB: it doesn’t need moisturizing: Watch as the chorizo drizzles out buckets of divine flavorsome oil.
- They should be crispy as Donatella in about 2 minutes.
- Remove the chorizo to a bowl for some time alone.
- Then toss the scallops into the frying pan and cook them in the fabulous chorizo-oil for about 1 minute a side.
- Throw the chorizo back into the pan with the scallops, add the lemon juice and let bubble for a few seconds.
- Then toute suite toss on a serving plate and accessorise with lots of Prada green parsley.
- Was that a little too quick? All the sooner to eat.
- Nigella suggests serving this with Chickpeas with rocket and sherry…YUM!
- Thanks Nigella.
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