Scallops with Chorizos and Rocket

Take the outer skin off the chorizos and cut into slices around ½ cm thick, around five per portion. Remove any coral from the scallops, wash under cold water, dry with kitchen paper and season liberally with lemon juice, salt and pepper. Make a dressing wih five to six tablespoonfuls of olive oil with a tablespoonful of fresh lemon juice and season with salt.

Put a little olive oil in a frying pan over a medium/high heat, wait until hot, then sear the scallops for about two minutes per side. Keep the scallops warm in the oven. Saute the chorizos slices quickly until just coloured on both sides. Meanwhile dress the rocket with a little dressing.

Put a handful of the rocket in the middle of the serving dishes. Then place the shallots alternating with the chorizos slices around the edge of the dishes. Spoon the olive oil from the chorizos pan over the scallops and chorizos slices and serve  Zoom  .