Bits, Bursts & Bongos

Scallops With Chorizo Salad (4 people : takes 20-minutes) #wcwed @Rikard_Nilsson

This is a fantastic and quick recipe I learned at #RiverCottage earlier this year. Just learning how to make your own spicy Chorizo at home is worth trying this out. And needless to say, it’s delish accompanied by a Garnacha, Shiraz or Pinot Noir.

Making Chorizo:

• 1/4 pound pork shoulder, coarsely ground
• 1/2 tablespoon sweet smoked paprika
• 1 garlic cloves, finely chopped
• 1 teaspoon sea salt
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cayenne pepper
• 1/8 cup of red wine
• Freshly ground pepper

Mix everything in a bowl with your hands, let rest overnight. Then crumble into small pieces and sauté in canola oil for a few minutes. Set aside.

Sauté the scallops (as many as your guests would like) in the same pan while chopping the greens (rocket, lettuce… anything green really). Add the greens in a small pile in the middle of the plate and put the Chorizo on top. Put the scallops next to the salad and let rest when 2/3 done as they will keep cooking and be perfect once they reach the table.

Deglaze pan with a little bit of wine; pour this goodness over the Chorizo and the scallops. Enjoy knowing you have made something from scratch that is delicious, healthy and beautiful.