150-200g fresh or frozen peas
a handful of parsley, sage and dill finely chopped
1 tsp olive oil
150g fairly hot cooking chorizo, cut into 1cm-thick slices
12 large, hand-dived scallops
Freshly ground black pepper
A squeeze of lemon juice
- Heat a large, heavy-based frying pan over a high heat. Add the oil and throw in the chorizo. Fry for three to four minutes, stirring as the sausage releases its spicy juices, and starts to crisp up.
- Move the chorizo to one side of the pan, check the pan is still really hot, then add the scallops. Leave them for about a minute, then carefully turn them over.
- Add the peas and herbs and cook for another minute, tossing and shaking regularly, so everything is coated in the flavoursome chorizo juice.
- Season with pepper and lots of lemon juice (you shouldn’t need salt, because the chorizo is already salty), then tip out on to warmed plates. (You mustn’t overcook this or the scallops will turn to rubber).
- Eat at once with chunks of fresh bread to mop up the spicy, lemony juices and a crisp green salad.