I spent this morning unpacking, clearing and wondering how one weeks holiday can create so much washing ...
With my head in the clouds with the washing I did not notice my little monkey removing his nappy. I looked up to see his bottom on my brand newly upholstered sofa ... I attempted to look calm, as I made my way over to remove him from the sofa ... I was too late ... “Mummy watch this” he looked down at his willy and did the most enormous wee ... after poo-gate last week mummy was not happy ...
On top of the washing I cleaned the sofa covers, sofa and had to mop the floor ... I ran out of time for the shopping so delved into the freezer ... I have defrosted some scollops, found some chorizo in the back of the fridge and Rich is picking up some salad on his way home ...
SCOLLOP AND CHORIZO SALAD - Serves 4 as a starter or light lunch
Ingredients
1 Bag of baby leaf and herb salad (110g bag), 4 Small chorizo (1 per person) or one 120g packet of diced chorizo, 12 Scollops (3 per person), 2 Tablespoons of fresh chopped parsley, Olive oil, Squeeze of lemon, about a tablespoon, Salt and pepper
- Equally divide the lettuce leaves between four plates, placing the lettuce in the middle of each plate
- Dry the scollops with paper towel, this is especially important if you are using scollops that have been frozen
- Slice the chorizo into thin round slices, they should be about 2 mil thick.
- Place the chorizo in a frying pan and cook on both sides till golden and crisp. Remove from pan
- Add a little olive oil to the oil that will still be in the pan from the chorizo.
- When the oil is hot add the scollops and cook for 30 seconds, turn them over, once turned add the chorizo back into the pan and cook for another 30 seconds to reheat.
- Remove from heat, stir in parsley and lemon juice and spoon over the salad
Cooking notes
Fresh scollops can be eaten raw, so don’t over cook them or they will go tough and chewy. They should be firm on the outside and tender on the inside ... like touching a water balloon.
If you have very large scollops you can cut them in half horizontally so they become two circles (vertically will cut the circles in half).
If you don’t have fresh herbs in the garden then I would recommend buying some frozen fresh herbs. I always have a selection in the freezer.
I use small chorizo with a diameter of approx 2cm, they should be whole when bought, not pre-sliced. I prefer these to large chorizo as I think they look prettier when served. If you can not get hold of them use a 120g packet of diced chorizo, waitrose do a great one
Adapting
To make this into a main add 2 more scollops per person and serve with mash. I tend to pop the mash in the middle of the plate, the leaves around the outside of the mash, the scollops and chorizo on top of the mash with the juices over everything.
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