This recipe was inspired by a lunchtime meal of scallops on a sunny afternoon by the beach in Burton Bradstock on the Dorset coast.
Ingredients for 2:
8 scallops (with coral – optional)
100 g bacon lardons (you could use pancetta) cut into quarter- inch cubes
100 g cooking chorizo, cut into quarter-inch cubes
4 tablespoons olive oil
1 clove garlic, very finely chopped
2 plum tomatoes, finely chopped
1 onion, finely chopped
1 red pepper, deseeded and finely chopped (but you could try it with a tin of piquillo peppers)
5 tablespoons flat-leaf parley
1 teaspoon of sweet smoked paprika
50gm of breadcrumbs (make from day-old bread)
Heat 2 tablespoons of olive oil add the onion and red pepper and cook gently for 15 minutes, add the lardons, chorizo and tomato and cook for a further 10 minutes. Add the wine, parsley and paprika and simmer until all the liquid has been absorbed. Season to taste with salt and pepper.
Heat 2 tablespoons of oil in a frying pan. Add the garlic, allowing it to sizzle for a few seconds and stir in the breadcrumbs and fry until golden brown.
Place the scallops on a baking tray and spoon over the chorizo and lardon mixture. Spoon the crumbs over the scallops and bake for 10 minutes at 190 degrees C in a pre-heated oven
Top tip
Use hand-dived scallops with the coral if you can get them from a fishmonger. If you can get the scallop shells also, put the scallops and chorizo mixture in the shells, and cover with the breadcrumbs and bake and serve. Our semi-cured premium quality chorizo is superb with this dish.
