Warm salad of pear, scallop and chorizo recipe

By Tom Norrington-Davies

Serves 4 as a starter or 2 as a main.
Ready in 20 minutes
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Rating

This pear, scallop and chorizo dish is a warm salad that's quick, easy and scrumptious. An easy recipe that can be served as a starter or main course. It's also ideal for entertaining at a dinner party.

Ingredients

100g chorizo, skinned and thinly sliced
12 fresh scallops, shucked and washed but whole with orange roe left on
2 medium, firm pears, cored and thinly sliced
1 tbsp sherry vinegar
Bunch of watercress, washed and destalked
1 tbsp olive oil

Method

1. Gently heat a non-stick frying pan. When hot, add the chorizo and dry-fry until just beginning to brown – it will release its own oil after 30 seconds or so. Remove with a slotted spoon and set aside on kitchen paper.
2. Add the scallops to the pan and sear in the chorizo oil for about 1 minute on each side. Remove and set aside with the chorizo.
3. Finally, add the pear slices and fry quite briskly to caramelise a little. Once you have turned them, add the vinegar and swirl the pears around in it for a few seconds, then tip it all into a bowl. Add the scallops, chorizo, watercress and oil. Season with salt (not pepper in case the chorizo has a kick of its own). Serve immediately.