Ingredients

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)

Preparation

  1. Whisk 3 tbsp olive oil with the sherry vinegar and shallot and season well.

  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.

259 kcalories, protein 20.2g, carbohydrate 1.4g, fat 19.3 g, saturated fat 4.4g, fibre 0.6g, salt 1.44g