I seem to be going through a scallop moment right now. They are very quick to cook, taste very rich but are actually very healthy (low fat, high protein) and they are pretty much the first fish I have figured out that I really like, as opposed to tolerate when deep fried into oblivion. I’m just back from a trip to Venice, where I managed to get some scallop shells from a restaurant (weirdly, they are not that easy to get with scallops unless you have a specialised fishmonger nearby).Due to Ryanair weight limits on luggage, my boyfriend very kindly agreed to bring them over state borders in his shorts pockets, making a rather hilarious clacking noise which led to many disconcerted stares from our fellow passengers (nothing is more uncomfortable in air travel than an unexplained and unidentifiable noise).
This is a very quick and beautiful looking dish. It would make a great dinner party starter as it looks complicated and time consuming, but really is only about 15 minutes of work, and you can pre-prep them and just throw in the oven at the last minute. I am also having a bit of a moment with Rick Stein’s new Spanish cookbook, where I got these from, it has yet to throw me a bad recipe, and they are all relatively easy. I could not source guandillo chilli’s, so I used my old favourite smoked paprika instead. Serves 4 as a starter
- 8 large scallops
- 2 tomatoes, chopped
- 70g chorizo, chopped
- 1 teaspoon smoked paprika
- 1 roasted red pepper (from a jar is fine), chopped
- 3 shallots, finely chopped
- 2 garlic cloves, chopped
- a handful of breadcrumbs
- olive oil
- Preheat the oven to 200C.
- fry the shallots and chorizo on a medium heat in a splash of oil for 8 or so minutes, adding the garlic for the last two.
- Add the tomatoes, pepper, and paprika, season, and simmer for 3 minutes.
- Clean the scallops.
- Spoon the sauce equally between the 8 shells (use ramekins if you can’t find shells).
- Slice the scallops in half horizontally and place on top of the sauce.
- lightly season.
- Top with breadcrumbs tossed in olive oil.
- Bake for 8-9 minutes (the crumbs should be golden, the scallops a tiny bit coloured at the edges and springy)