Scallops with tomato and Chorizo- a fresh, summery salad2014-05-09
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Surprisingly quick and delicious, the key requirement for the success of this salad is the freshness of the ingredients. Fresh scallops, brilliant beautiful tangy tomatoes and chorizo- get these right and you have yourself an absolutely 5 star meal.
Ever since I’ve lived in the UK, the one thing I’ve always been disappointed by, is the absolutely tasteless tomatoes. I have tried shopping in all the supermarkets, but the one thing I have been constantly disappointed by the tomatoes.
Today, I discovered that Morrisons has some of the best vegetables in town. What I liked most was the huge variety of tomatoes- it was there that I happened to pick up these lovely, shiny, absolutely delicious Juanita tomatoes. And thus was born this lovely, lovely, summery salad.
- Scallops- 6
- Cherry Tomatoes- 12-15
- Red onion- 1/2 small
- Chorizo- 150gm
- Flat leaf parsley, finely chopped- 1 tbsp
- Extra Virgin Olive oil- 3 1/2 tbsp
- Cabernet Sauvignon vinegar/ good red wine vinegar- 1 tbsp
- Sugar- 1 pinch
Dice the chorizo into small pieces and cut the scallops into half, horizontally. Thinly slice the onions and quarter the tomatoes.
Now, make the dressing. Whisk 2 1/2 tbsp of olive oil with vinegar, some salt and pepper. Taste it and set aside.
Heat 1 tbsp of the olive oil in a wok or wide pan and when the oil is really hot, add the chorizo. Remember to cook until crisp and then transfer to a bowl with a slotted spoon. Keep warm. Note: As everything else in this salad is soft, it tastes really nice if the chorizo is fried till it crisps up, adds a lovely crunch.
Season the scallops with salt and pepper and while the pan is still hot, fry both sides briefly on high heat. Remember not to fry too long, because the scallops, like prawns , cook very quickly and tend to go really hard.
Transfer to a bowl. Mix in the quartered tomatoes, fried chorizo, sliced onions and dressing. Sprinkle the parsley. Toss together.
The nicest thing about this recipe is that it doesn’t cost the earth. Per serving, this recipe only works out to £1.70, for some really posh grub.