Warm salad of pear, scallop and chorizo

Warm salad of pear, scallop and chorizo
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

This pear, scallop and chorizo dish is a warm salad that’s quick, easy and ideal for serving, as a starter, at a dinner party.

Nutrition: per serving

Calories
557kcals
Fat
21.5g (1.9g saturated)
Protein
67.7g
Carbohydrates
24.4g (15.2g sugars)
Salt
3.5g
Calories
557kcals
Fat
21.5g (1.9g saturated)
Protein
67.7g
Carbohydrates
24.4g (15.2g sugars)
Salt
3.5g

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.

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