Wednesday, August 20, 2014
Inquirer Daily News

Scallops and Chorizo

A simple little splurge for a weeknight

Scallops and Chorizo

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     Right off the bat, I have to confess this is not a bargain recipe. Not with scallops at $16.99 a pound and chorizo $8 a pound.
But it does fill the other requirements of the blog: It’s simple, quick, and delicious.
     Once it a while, you have to splurge and treat yourself to something special. And sometimes it is worth paying a little more for such great ingredients to produce the result: a wonderful and convenient dinner.
When you divide the cost of the ingredients among four servings, it is not so bad. (But it is so good you might have trouble stretching this to serve four people. I recommend serving it over rice to satisfy the kind of appetites I know!)
     I found this recipe in Nigella Express, the best-selling cookbook from Food Network star Nigella Lawson, that promises (and delivers) recipes for good food, fast.
     Once you slice the chorizo, slice the scallops, and chop the parsley, you are more than halfway home. All that remains is a quick trip in the hot cast-iron skillet for both the chorizo and the scallops.
     Sear the chorizo first, then remove it, and add the scallops to the pan, letting the mollusks soak up the resulting paprika chili oil. Next, return the sausage to the pan, squeeze half a lemon over the whole thing. Remove to a serving platter and toss with fresh parsley and dinner is served! (If you are serving rice, don’t forget to start it first. From start to finish, you can put this together in about 20 minutes.)
     I loved the contrast of the chewy, spicy chorizo against the silky smoothess of the scallops, and the fresh, cool finish of the parsley. The next time you are looking for something a little more special than your regular weeknight dinner, give this recipe a try. 
Scallops  and Chorizo
Makes 4 servings
4 ounces chorizo sausage
1 pound scallops (halve them to make them thinner if they are very fat)
Juice of half a lemon
1/4 cup chopped fresh parsley

   1. Slice the chorizo into rounds no thicker than 1/8-inch.
   2. Put a pan on the stove to get hot and then dry-fry (the chorizo will produce plenty of its own oil) the chorizo rounds until crisped on both sides; this should take no more than 2 minutes.
   3. Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about a minute a side.
   4. Return the chorizo to the pan with the scallops, add the lemon juice, and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
-From Nigella Express (Hyperion, 2007)
Per serving: 200 calories, 9 grams protein, 4 grams carbohydrates, no sugar, 9 grams fat, 61 milligrams cholesterol, 397 milligrams sodium, no dietary fibers

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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking for 30 years. Her blog started with her daughter, but has been continuing for the past year with school children, this spring with fifth graders at Henry Lawton Elementary in Philadelphia. The program has expanded to 10 schools, with 20 volunteers working with a total of 50 urban children. The program is partnering with the Vetri Foundation for Children and Brown’s Shop Rite is providing the food.

Reach My Daughter's at mfitzgerald@phillynews.com.

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