1 Lb small scallops (halve them into thinner discs if fat)
1/2 lemon, juiced
4 Tbsp freshly chopped parlsey
Instructions
Put a pan on to get hot and then dry fry the corizo until crisped on either side; about 2 minutes.
Remove the chorizo to a bowl and saute onions in oil until translucent. Remove and put in bowl with chorizo. Fry the scallops in the chorizo oil for about 1 minute on each side
Return the chorizo and onions to the pan with the scallops, add the lemon juice and let it bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
Originally Submitted
4/10/2011
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