Possum’s Recipe Book

Scollops with Chorizo and Rosemary

Serves 2

12 large scallops
200g chorizo sausage
2 sprigs fresh rosemary
Sea Salt
Black pepper
Squeeze lemon juice
Heat a large heavy-based fry pan over a high heat.
If still in their shells – open, take out and pat dry with kitchen paper.
Set aside.
Slice the chorizo into 1-2cm rounds.
Add a splash of oil to the hot pan and put in the chorizo.
Fry for 3-4 mins turning constantly.
Remove the chorizo and keep warm.
Reheat the pan to very hot with the chorizo juices.  
Add the scallops and rosemary, season with salt and pepper.
After 45sec to 1 minute turn over the scallops.
They should be coloured on each side.
Return the chorizo to the pan and toss together.
Finish with a squeeze of lemon.
To serve
Divide the scallops and chorizo between heated plates and serve 
with bread and a mixed salad.
Inspired by Gill Meller's seafood recipes.