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
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.
- Wine note: a vibrant dry Spanish rosado (rosé) has the right balance.