Pan-Fried Scallops With Chorizo & Parsley Salad

• olive oil
• 1/2 tbsp sherry vinegar
• 1/2 shallot , finely chopped
• 1 (or 2 mini) cooking chorizo (sliced)
• 6 scallops
• a large bunch flat-leaf parsley (leaves roughly chopped)
• roasted red peppers from a jar (a handful, sliced)

1. 1. Whisk 3 tbsp olive oil with the sherry vinegar and shallot and season well.
2. 2. Heat a little olive oil in a pan, then fry the chorizo until cooked through and coloured. In a separate pan, heat a little olive oil then sear the scallops for a minute on each side until golden and crusted, seasoning as you turn. Then toss the parsley and pepper strips with a little dressing then arrange on plates with the chorizo and scallops.
3. 259 kcalories, protein 20.2g, carbohydrate 1.4g, fat 19.3 g, saturated fat 4.4g, fibre 0.6g, salt 1.44g

olive oil, sherry vinegar, shallot, cooking chorizo, flatleaf parsley, red peppers

Taken from www.epicurious.com/recipes/member/views/pan-fried-scallops-with-chorizo-parsley-salad-50072564 (may not work)