Jul. 20, 2013 2:05 am
Scallops with Chorizo and Spinach
Smoky paprika sausage and scallops are a match made in heaven. Serve with crusty bread.
3 tbsp vegetable oil
200g/7oz chorizo, chopped
50ml/1¾fl oz pedro ximénez sherry - an intensely sweet, dark, dessert sherry
1 red onion, sliced
1 garlic clove, crushed
12 tomatoes, skinned, chopped
handful chopped baby spinach
100ml/3½fl oz chicken stock
1 tsp ground turmeric
salt and freshly ground black pepper
1.Heat one tablespoon of the oil in a frying pan and fry the chorizo for 3-4 minutes, or until crisp.
2.Add the sherry and continue to cook until the volume of the liquid has reduced. Add the onion and garlic and cook for a further five minutes.
3.Add the tomatoes, spinach, chicken stock and turmeric and cook for 8-10 minutes.
4.Meanwhile, rub the remaining oil onto the scallops and season, to taste, with salt and freshly ground black pepper.
5.Heat a frying pan until hot and fry the scallops for one minute on each side. Remove the scallops from the pan and set aside to drain on kitchen paper.
6.To serve, spoon the chorizo and spinach stew into four small terracotta dishes and top with the scallops.