Scallops with chorizo, rocket and dill
Ingredients (serves four):
- 100g chorizo sausage
- 12 hand-dived scallops (off the shell, coral removed)
- 1 tbsp olive oil
- 4 tsp balsamic glaze (bought)
- 25g (handful) rocket leaves, washed
- 8 sprigs of fresh dill
- Crushed sea salt and freshly ground black pepper
Preheat the grill to high. Cut the chorizo into 12 slices, no more than 0.5cm thick. Grill for 3 minutes, turning once, until crisp. Remove from the heat, cover with foil and set aside.
Season the scallops with crushed sea salt and freshly ground black pepper. Heat the oil in a wide, heavy-based frying pan and fry the scallops over a high heat for 40 seconds, then turn and cook for another 40 seconds. Remove from the heat.
Arrange the scallops and chorizo on four serving plates. Drizzle over the balsamic glaze and spoon over the warm juices from the grill pan. Sprinkle over the rocket leaves and garnish with dill.