JOANNA'S FOOD: family cooking, from scratch, every day

Saturday, March 01, 2008

Scallop and chorizo salad

If we were having an 80s or 90s moment, this could be a warm salad, but now, in the 21st century, I served this hot hot hot straight from the pan. Quick, easy (as so often with expensive ingredients), the perfect supper after returning from the cinema (The Bank Job, very good, based on real life, joining up a couple of half-remembered incidents from the early 70s, involving a London bank vault robbery, a princess, a Soho sleaze merchant and Malcolm X).

Scallop and chorizo salad

Oil, lemon zest/juice

Slice the chorizo and fry quickly in a non-stick pan. When the oil has run, add oil and lemon juice, zest too if you like, and arrange the salad on plates. Add the scallops and chorizo. Mmm

Related links

Baked scallops


MyKitchenInHalfCups said...

Oh looks lovely Joanna! Spinach at every turn in my kitchen! Wonderful.

gillie said...

All my favourite ingredients in one dish. How did you know?

David Hall said...

Beautiful, simple, fantastic combination. My mouth is watering.


Ric said...

That's such a simple salad. I never would have thought of combining chorizo and scallops, but it looks mouthwatering!