If you fancy a truly delish treat, this Scallops & Chorizo recipe from Le Rouzet cookbook may just be what you’re looking for. Apparently we are all eating far less meat these days and so here’s a great recipe with which to expand your fish repertoire…
Scallops & ChorizoCourse: Starter or light lunch
1 preserved lemon
2 tbsp chopped parsley
1 large garlic clove, crushed
a good squeeze of fresh lemon juice
250g chorizo. Sliced into 2cm rings
8–12 fat scallops
clarified butter, ghee, or 1 tbsp olive oil
a handful of rocket
salt and pepper
- Cut the rind off the lemon and slice it as thinly as you can. Add it to the parsley and garlic with a good squeeze of fresh lemon juice, season and set aside.
- Cook the chorizo in its own fat until it is golden, then keep it warm.
- Heat the butter, ghee or oil until really hot. (Cathy uses ghee because it seems to caramelise the scallops better than anything else.)
- Cook the scallops, without moving them, for a minute on either side. Then arrange some salad leaves on each plate, spoon over the scallops and pan juices, add the chorizo and sprinkle over the preserved lemon mixture.
- Serve immediately.
We heartily recommend Cathy Gaynor’s down to earth recipes. She includes really useful cheats and descriptions that you just know are going to help you recreate her simple yet mouthwatering dishes in your own home.
100% of the proceeds from the sale of each book go directly to the charity Cathy founded, Age Unlimited, which provides much needed support for young people growing up with no prospects, and the very elderly who, through no fault of their own, have fallen on hard times.
Check out Cathy’s recipe for Walnut Tart