SCALLOPS IN A CHORIZO CREAM SAUCE

Scallops terrified me for ages. I thought they were something only a trained chef would be able to pull off. Turns out they're pretty bloody easy and when cooked in residual chorizo oil and butter you get something that is quite literally mind blowing. My mind was blown. It blew straight out my ears. This is a superb dish guaranteed to impress anyone you're trying to cuddle.

10 Mins

Ingredients

(To Serve 2)

10-12 Small Scallops
3 Inches Chorizo Sausage
2 Tablespoons Crème Fraîche
Salt & Pepper
100ml White Wine
Handful Fresh Parsley
Knob of Butter
Crusty Bread (to serve)

Ingredients

(To Serve 2)

10-12 Small Scallops
3 Inches Chorizo Sausage
2 Tablespoons Crème Fraîche
Salt & Pepper
100ml White Wine
Handful Fresh Parsley
Knob of Butter
Crusty Bread (to serve)

Instructions

Get a pan nice and hot. A non-stick pan is good for this recipe. Chop your chorizo into little centimetre-ish cubes. Dash these in your hot pan without any oil and lower the heat to let the chorizo oil seep out. Get your scallops on a bit of kitchen paper and pat them dry.
When your chorizo is crisped up and the pan has a good amount of oil in it, remove the chorizo pieces with a slotted spoon, retaining the oil in the pan. Slap a small knob of butter in and infuse it with the chorizo oil. Turn up to a medium heat. The butter will go a really nice colour, admire it for a little bit. Stick your scallops in with the widest side facing down. Season with salt and pepper. These need about a minute before you flip them onto the other side.
Once you've flipped your scallops, give them another minute and then you can add your wine. Give that about 42 seconds to cook off a bit, before adding in your crème fraîche and giving everything a good shimmy about to coat the scallops in sauce. Add your chorizo bits back in. Turn the heat off.
Chop up some fresh parsley and scatter that into the pan and give it a final shimmy about. Serve on a plate, or on toast. These bang with a bit of crusty bread that you can use to mop up the tasty juices.