Speedy Starter: Balsamic & Chorizo Scallops written 6 years ago

Ingredients (serves 2):
- 4 Fat, expensive Scallops (definitely Waitrose, not Tesco);
- Small portion of cubed chorizo or pancetta;
- Balsamic Vinegar;
- Baby Spinach leaves (Small Bag).
Method
- Heat pan up to a medium-hot heat, dribble in some olive oil and add the scallops;
- Cook for about 1-2 minutes per side, remove and keep warm;
- Boppet in the Chorizo, and fry for about 2 mins;
- Swirl in a good glug of Balsamic vinegar, and heat through. Pour off mixture and keep aside.
- Add Spinach to pan, and allow to wilt slightly.
- Stack Spinach on plate, followed by Scallops and the balsamic mixture drizzled over.
Serve with some crusty bread and some dippin’ Balsamic..
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- Balsamic & Chorizo Scallops. Best served immediately..
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