Nigella Lawson’s scallops and chorizo is a quick and delicious dinner packed with flavours
Nigella Lawson has a surf and turf recipe that is so flavourful. It mixes the spice from chorizo with the buttery undertones of the scallops.
Nigella Lawson has a surf and turf recipe that is so flavourful.
The celebrity chef has created a scallops and chorizo dish that mixes the spice from the chorizo with the buttery undertones of the seafood.
Her recipe can be served as a main dish or a starter course. The recipe makes about 8 servings and only takes about 10 minutes.
For other recipes, try Nigella’s tarragon salmon or her creamy pea soup.
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Ingredients
- 110 grams chorizo
- 400 grams small scallops (halve them to make 2 thinner discs if they are very fat)
- juice of ½ lemon
- 4 tablespoons chopped fresh parsley
Instructions
Slice the chorizo into approximately 3mm rounds. Heat a large pan and dry-fry the chorizo rounds until crisped on either side. The chorizo will expel its own oil, and it should only take about two minutes to cook.
Remove the chorizo from the pan and place in a bowl. Fry the scallops in the chorizo-oil for about one minute per side.
Return the chorizo to the pan with the scallops, then sprinkle lemon juice on top. Let it bubble for several seconds.
Transfer the chorizo and scallops to a plate, and top with a sprinkle of parsley.
