Inspiration

QUICK AND EASY SCALLOP AND CHORIZO SALAD

Kasey Archer

Serve as an appetiser for 4 or light dinner for two

 

Ingredients: 

110g of chroizo

8-10 small scallops

Juice of 1/2 a lemon

2 cups of rocket

1 cup of cherry tomatoes, sliced in half

 

Directions:

1. Slice chorizo into rounds about 1/8th of an inch thick

2. Fry chorizo rounds in a heavy pan without oil until crispy, about 1 min each side

3. Remove chorizo and fry scallops in chorizo oil, 1 min each side

4. Arrange chorizo and scallops on a bed of rocket and cherry tomatoes and sprinkle with lemon juice

 

Kasey