I headed down to Sydney last weekend to visit my family. Whenever I go down for the weekend my family tends to have a big Sunday lunch, which I figure is the perfect chance for me to try out some new recipes. So with a delicious magazine at my disposal, my Mum and I worked out a yummy lunch menu to try out. Seafood was on the agenda, so we had beautiful scallops, barbequed prawns, salad and then a yogurt panna cotta to top it all off!
I have been wanting to try out some scallop recipes for a while. I love the sweet taste of scallop flesh and they look so gorgeous served on the shell! Whenever I order scallops at a restaurant they tend to be served either with sweet and salty pork belly, or with fresh Asian flavours, so I really wanted to try something a bit different. When I came across this recipe by Rick Stein which uses Spanish flavours instead I wanted to cook it at once! I thought it was a perfect idea to combine the sweetness of scallops with the smoky flavour of chorizo. When I cooked it I was not disappointed with the result! No complaints from the family either. 🙂
I have adapted the recipe to shorten the preparation and cooking time, because who wants to spend ages in the kitchen when entertaining!
Seared scallops with chorizo and roasted capsicum
Adapted from delicious. magazine Dec 2010. Original recipe by Rick Stein.
Serves 4 as an entree
- 2 small red capsicums
- 1 tomato, seeds removed and flesh finely chopped
- 1/4 cup olive oil
- 2 golden eschalots, finely chopped
- 2 garlic cloves, finely chopped
- 1 chorizo (approx. 125g), finely chopped
- 1/2 tsp smoked paprika
- 1 tbsp Italian parsley
- 8 large scallops or 16 small scallops, on the half shell, orange roe removed
Preheat oven to 200°C. Halve capsicums and remove seeds and membrane. Roast in oven on a baking tray, skin side up, for 20 minutes, or until the skins are charred and the flesh is tender. Remove from the oven and place capsicums in a sealed plastic bag. Allow to cool for 10 minutes, then remove the skin. Finely chop the capsicum flesh and set aside.
Heat 50ml olive oil in a frying pan over medium heat. Add chorizo, eschalots, and garlic and cook for 5 minutes, stirring. Add the tomatoes, capsicum and smoked paprika and cook for 3-5 minutes, until mixture is thick but not dry. Add parsley and sea salt to taste. Keep warm while cooking scallops.
Remove scallops from the half shell. Wash shells and pat dry.
Heat remaining olive oil over high heat. Season scallops with salt and pepper on both sides. Cook scallops for 30 seconds per side (or 1 minute per side if large), so that they are golden but still translucent in the middle.
Divide the chorizo mixture between the shells. Top each shell with a scallop and serve immediately.
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