Meals and Courses

Warm Scallop and Radicchio Salad with Chorizo

cook 10 mins
  • 1 tablespoon olive oil
  • 100 g (3½ oz) chorizo ring, thinly sliced
  • 225 g (7½ oz) small roeless scallops
  • small head of radicchio, leaves separated
  • large handful of frisée lettuce leaves
  • 1 small shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons sherry or red wine vinegar
  • salt and pepper
  • Put the oil into a frying pan, add the chorizo and cook over a medium-high heat for 2–3 minutes, until crisp. Remove with a slotted spoon and set aside.
  • Return the pan to the heat and cook the scallops for 1–2 minutes, tossing them occasionally, until opaque and slightly caramelized.
  • Meanwhile, whisk together the dressing ingredients.
  • Arrange the salad leaves on 4 plates, top with the scallops and chorizo and drizzle with the dressing.
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