Warm paprika scallop and chorizo salad recipe
Ingredients
- 12-16 scallops & mussel removed
- good pinch smoked paprika
- 1 tbsp olive oil, plus extra for drizzling
- 100g chorizo, sliced into rings
- ½ small fennel bulb, finely chopped
- ½ red onion, finely chopped
- 4 medium eggs
- ½ lime, cut into wedges
- 100g ready roasted peppers, drained and sliced into strips
- bag of salad leaves, such as watercress
For the dressing
- 1tbsp cyder vinegar, plus a tsp for poaching
- 2tbsp extra virgin olive oil
- pinch light brown sugar
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Shop ingredientsEach serving contains
- Energy
- 1190kJ 286.0kcal
- Fat
- 23g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 5.2gProtein 17.0gFibre 2.5g
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Method
- Preheat the grill to high. Start by whisking together the dressing ingredients, season with salt and pepper. Score a criss-cross on the tops and bottoms of your scallops with a sharp knife, and rub all over with the paprika and a little seasoning. Place on a baking sheet, set aside.
- Heat the oil in a frying pan over a medium heat. Add the chorizo and fry until it starts to crisp and release it’s juices. Add the onion and fennel and continue to fry for 3-4 more minutes to soften
- Meanwhile to poach the eggs, bring a sauté pan of water to a simmer, add the vinegar then crack the eggs into separate sides of the pan. Poach for 2 minutes (for a runny yolk). Remove with a slotted spoon and drain on kitchen paper.
- Drizzle the scallops with a little oil and place under the grill for 2 minutes each side. Remove and squeeze over ½ a lime. Add the onion and drizzle with the pan juices. Final top with a poached eggs and a sprinkling of coarsely ground black pepper.
- See more Salad recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.
