Scallops and chorizo with parsley salad

Scallops and chorizo with parsley salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
12 large scallops in shells
6-8 small cooking chorizos
4 slices sourdough bread
1 teaspoon olive oil
75g butter
1-2 tablespoons sherry vinegar
150ml white wine
salt
freshly ground black pepper

For the parsley and almond salad

Quantity Ingredient
large bunch flat-leaf parsley
50g marcona almonds
1-2 garlic cloves
1 lemon
4 tablespoons extra virgin olive oil

Method

  1. Prepare the scallops and set aside. Heat the oven to 120°C.
  2. Peel the chorizos and cut on the diagonal into slices 5 mm thick.
  3. For the salad, pick the parsley leaves from the stalks and put into a large bowl. Cut the almonds into slivers and peel and finely slice the garlic. Finely grate the zest and squeeze the juice from the lemon.
  4. Heat 1 tablespoon of the extra virgin olive oil in a non-stick frying pan over a low heat, add the almonds and garlic and sauté until just starting to toast, then immediately transfer to a small bowl. Add 1 tablespoon lemon juice and a little zest to the almonds and whisk in the remaining 3 tablespoons oil. Taste and adjust the seasoning, then pour the dressing over the parsley and toss to coat.
  5. Toast the sourdough and keep warm. Meanwhile, put the chorizo slices in a non-stick frying pan over a low to medium heat and cook until the oil is released and the chorizo is cooked through but still tender. Remove and keep warm in the low oven. Pour off and set aside the chorizo oil.
  6. Season the scallops with a little salt. Wipe out the frying pan, then add the 1 teaspoon olive oil and a knob of the butter and place over a medium to high heat. When hot, add the scallops and cook for 1–2 minutes, depending on size, so that they take on some colour and caramelise a little. Turn and repeat on the second side, then remove and keep warm.
  7. Deglaze the frying pan with the sherry vinegar and reduce by half, then add the wine and reduce by two-thirds. Add back the reserved chorizo oil and most of the remaining butter. Bring to a simmer, taste and adjust the balance if necessary, adding a little more butter if it is too acidic or lemon juice if too oily. Season with pepper and remove from the heat.
  8. Place a piece of sourdough toast on each of 4 plates and pile the scallops and chorizo onto the toasts. Drizzle the sauce from the pan over and around the scallops and chorizo and serve the parsley salad separately.

A note on the parsley salad...

  • Parsley is a robust herb and can sit quite happily dressed as a salad for up to 30 minutes, during which time the flavours will transfer and develop.
Tags:
Leiths School of food and wine
cookery course
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