By Jane Curran
1tbsp olive oil
200g (7oz) cooking chorizo, finely sliced
18 king scallops
200ml (7fl oz) dry sherry
40g (1½oz) unsalted butter, cut into cubes
1tsp lemon juice
1tbsp flat-leaf parsley, roughly chopped
Heat 1tsp of the oil in a heavy-based frying pan to medium, then fry the chorizo slices on both sides until they start to crisp. Remove from the pan and set aside.
In a clean pan, heat the remaining olive oil over a medium-heat, add the scallops and cook for 1 or 2 minutes on both sides, or until almost cooked through. Remove from the pan and set aside. Add the sherry to the pan, bring to the boil and cook until reduced by half. Add the butter and continue to cook, stirring constantly. Season well and stir in the lemon juice.
Return the scallops and chorizo to the pan, coat well in the sauce and stir in the chopped parsley. Serve 3 scallops per person, with salad leaves on the side.
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