Add oil to pan and keep over high heat. Then leave them to sit on a sheet.

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Instructions Bring a large pan of water to a boil salt it generously at least 1 tbsp of salt per quart of water.

Scallop chorizo. Set aside the sausage and wipe the skillet. Arrange the scallops over the leeks then scatter over the chorizo and pour the double cream evenly over everything. The chorizo will render oil.

This should take no more than 2 minutes. Heat 1 teaspoon olive oil and toss in the scallops. Remove chorizo to a bowl.

2 Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute per side. Place a heavy-based frying pan or skillet over medium-high heat add the olive oil and chorizo. Use the oil from the Chorizo pan and add the butter over a medium high heat.

Heat 1 teaspoon olive oil in a skillet over high heat and cook and stir the chorizo sausage 2-3 minutes until evenly browned. Heat the oil in a large frying pan over high. When the butter is foaming season the scallops and add to the pan for about a minute on each side.

These scallop and chorizo stacks are a little taste of Spain between the chorizo piquillo peppers and cheese. For the Scallops and Chorizo Ensure the scallops are dry by patting them with a paper towel to remove any moisture. When draining the pasta reserving 1 cup.

When the pan is hot add chorizo without adding any extra fat. And typical to Spanish foods they are also so easy yet full of flavor. Cook 60 seconds without moving then add butter and cook 30 seconds more.

I find its easier to use tongs to lift the scallop. When very hot add scallops without crowding. 1 tbsp salt Add the pasta and set a timer for 1 minute less than the suggested cooking time.

Use tongs to flip each scallop. Ingredients 110 grams chorizo 400 grams small scallops halve them to make 2 thinner discs if they are very fat juice of ½ lemon 4 tablespoons chopped fresh parsley. Season with the sea salt and a good grind of black pepper.

Heat until the chorizo until crisp on both sides.

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