This is great for entertaining. Be demanding when you shop for this recipe. You want a good chorizo (the thinner, dryer kind is best); firm pears (the harder the better); and without wanting to sound like a nag, look for diver-caught scallops. Considering how outrageously expensive this looks and tastes, the whole thing comes together with shocking speed. Have everything prepped before you go anywhere near the frying pan.
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.
Nutritional info
Per serving (based on 2): 557kcals, 21.5g fat (1.9g saturated), 67.7g protein, 24.4g carbs, 15.2g sugar, 3.5g salt
Wine Recommendation
Wine note: a vibrant dry Spanish rosado (rosé) has the right balance.