Scallops and Chorizo Recipe

Ingredients

• 4 oz (120 g) raw scallops
• 1¾ oz (50 g) chorizo, sliced into discs
• a small handful of fresh basil leaves, roughly torn
• ¼ a lemon
• freshly ground black pepper
• a handful of lambs lettuce and rocket leaves

1. Heat a heavy-based frying pan over a medium/high heat.
2. Pan-fry the chorizo in a single layer until crispy, flipping each disc over halfway (approx 1 minute per side). Remove from the pan and set aside, leaving the residual oil in the pan.
3. Return the pan to the heat and fry the scallops in a single layer, flipping each one over halfway (approx 1 minute per side).
4. Add the chorizo back to the pan with the scallops, then quickly squeeze in the lemon juice, scatter on the basil and season with pepper. Do not overcook the scallops.
5. Remove from the pan and serve on top of the salad leaves immediately. Garnish with extra lemon wedges if desired.