Method:-

1. Heat a frying pan & add the chopped Chorizo with a splash of Yorkshire Rapeseed Oil
2. add the sliced spring onion and chilli
3. fry for a couple of minutes to soften the onions and let the Chorizo release the Paprika oil into the pan
4. add the scallops and fry for a couple of minutes, turn over the scallops a fry for a further minute
5. add the runny honey
6. serve in scallop shells

1. pre heat a non stick pan over a high heat.  Add a little oil and wait until it starts to gently smoke.
2. carefully add the queen scallops, leave for 30 seconds then add the spring onions, chilli and chorizo
3. toss the pan and saute for another 30 seconds.
4. remove from pan and keep warm.
5. de-glaze the pan with the cherry vinegar and reduce by half, remove from the heat and whisk in the butter.
6. pile the scallops into the shells and drizzle over the cherry vinegar reduction
7. serve while hot and delicious

“I’ve long been a fan of scallops and bacon and scallops with chilli, and this is my combination of the two, using chorizo – the sausage, not the salami – to ooze its paprika-hot orange oil over the sweet, white scallops.” Nigella Lawson

Ingredients

• 110g/4oz chorizo sausage
• 400g/1lb small scallops (or larger ones, halved across the middle), removed from their shells
• ½ lemon, juice only
• 4 tbsp chopped fresh parsley

Method

1. Slice the chorizo into rounds no more than ¼cm thick.
2. Place a pan over a medium heat and fry the chorizo (without adding any oil, as the chorizo will give out plenty of its own oil) for about two minutes, or until crisp on both sides.
3. Remove the chorizo from the pan and transfer to a bowl. In the same pan, fry the scallops in the oil left by the chorizo for about a minute on each side.
4. Return the chorizo to the pan with the scallops, add the lemon juice and let it bubble for a few seconds.
5. To serve, place the chorizo and scallops onto a serving plate and sprinkle over the parsley. Serves four as a main course or eight as a starter with a few salad leaves.