Scallops and chorizo

Nigella sizzles up a sumptuous Spanish-style starter for four in ten minutes.

  • Preparation Time5 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
110g chorizo sausage, cut in 0.25cm rounds
450g small scallops (halve them to make 2 thinner disks if they are very thick)
1/2 lemon, juiced
60g freshly chopped parsley leaves
1) Set a dry pan on medium-high heat. When the pan is hot, add chorizo without adding any extra fat. The chorizo will render oil. Heat until the chorizo until crisp on both sides; this should take no more than 2 minutes.

2) Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute per side.

3) Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site.

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