Scallops with Chorizo on Aromatic Skewers
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.
- 6 scallops
- Rape seed oil
- 6 rounds of chorizo
- To serve:
- 6 sprigs of rosemary, woody part
- Salt flakes and black pepper
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