Pan-Fried Scallops With Chorizo & Parsley Salad

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   1. Whisk 3 tbsp olive oil with the sherry vinegar and shallot and season well.

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   2. Heat a little olive oil in a pan, then fry the chorizo until cooked through and coloured. In a separate pan, heat a little olive oil then sear the scallops for a minute on each side until golden and crusted, seasoning as you turn. Then toss the parsley and pepper strips with a little dressing then arrange on plates with the chorizo and scallops.

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   259 kcalories, protein 20.2g, carbohydrate 1.4g, fat 19.3 g, saturated fat 4.4g, fibre 0.6g, salt 1.44g

No nutritional information available.

No additional tips available.