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Home Recipes From the Show Scallops with Fennel and Chorizo

Scallops with Fennel and Chorizo 22/05/2008

Serves 4

Description:

Scallops with Fennel and Chorizo

Ingredients:

2 fennel
¼ bunch continental parsley
10g preserved lemon rind
salt and pepper
1 lemon
100ml olive oil
12 sea scallops
200g chorizo sausage
20g salted almonds

Method:

Slice the fennel very thin with a sharp knife and place in a bowl. Pick and chop the parsley, chop the preserved lemons rind, mix together and season with salt and pepper. Add a few drops of lemon juice and a splash of olive oil. Mix the parsley, lemon and fennel together, divide evenly onto the middle of four plates.

Slice the chorizo into 1cm slices. Heat a large non-stick pan with a little olive oil and add the scallops and chorizo to the pan. Cook for approximately 1 minute before turning over and cooking for a further 30 seconds, squeeze over a little lemon juice and season with a little salt and pepper. Remove from the pan and arrange around the fennel salad.

To serve, spoon over some of the oil from the pan, roughly chop the salted almonds and sprinkle over the salad.