Bay Scallops and Chorizo

Everything is in boxes. Well, almost everything. Last call for cooking in this kitchen was probably yesterday, and I can’t wait to make the move tomorrow morning into a new apartment. I need access to more than one pan! Despite the old appliances in the new kitchen, it is a slight upgrade. The KitchenAid mixer will be able to sit on the counter instead of on top of the fridge.

Bay Scallops and Chorizo was a meal enjoyed before all the packing. Sweet, small scallops and rich chorizo go well together. I ate this with a side salad, but next time it’d be great on some pasta.

A couple things about this recipe. The chorizo doesn’t ooze as much oil as expected, but the scallops will cook just fine. Oh, and graceful Nigella may not have this problem, but it takes some time to flip over all these tiny scallops. You’re supposed to cook them a minute on each side, and I felt like I spent all that time flipping. No worries. It all worked out.

It also works out to be pretty cheap for two people, especially since it’s all protein. A half pound of scallops were about $6. One chorizo link, which I only needed half of, cost less than $2.

Don’t skimp on the parsley. With so few ingredients, it adds necessary color and fresh flavor.

bay scallops and chorizo

This is an easy and fairly inexpensive dinner that comes together quickly and deliciously.

2 ounces fresh chorizo sausage, cut into 1/2-inch rounds
1/2 pound small bay scallops (halve them to make 2 thinner disks if they are very fat)
1/4 lemon
2 tablespoons freshly chopped parsley

Bring a pan to medium heat and use tongs to add the chorizo (it will give off some of its own oil). Fry until the chorizo is crisp on both sides, which should take two or three minutes. Remove the chorizo and set it aside in a bowl.

Add the scallops to the same pan. Let them cook in the chorizo oil for about one minute on each side.

Add the chorizo to the pan with the scallops. Squeeze the lemon over the pan, and let it bubble for a few seconds before serving on plates with plenty of parsley.

Serves 2. Recipe from Nigella Express

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