Speedy Starter: Balsamic & Chorizo Scallops written 7 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

1. Heat pan up to a medium-hot heat, dribble in some olive oil and add the scallops;
2. Cook for about 1-2 minutes per side, remove and keep warm;
3. Boppet in the Chorizo, and fry for about 2 mins;
4. Swirl in a good glug of Balsamic vinegar, and heat through. Pour off mixture and keep aside.
5. Add Spinach to pan, and allow to wilt slightly.
6. Stack Spinach on plate, followed by Scallops and the balsamic mixture drizzled over.