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Scallops marry well with the flavour of chorizo and these tasty twosomes are joined together with a skewer of rosemary. They make a delicious canapé and are cooked at the last minute. If the scallops are large then cut them in half, horizontally.
Makes 6
Ingredients:
Method
Remove the coral (roe) from the scallops and brush both sides with oil. (The coral can be used in a fish pie, or similar). Remove the casing from the chorizo.
Place a circle of Bake-O-Glide on the Simmering Plate and cook the chorizo direct on this for 2 minutes, turn over to cook the other side. Cook the scallops for a minute either side until just cooked. Push the woody part of the rosemary sprig into the scallop then into a piece of chorizo. Season with salt and pepper and serve.
By Dawn Roads
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