Serves 4
2 tsp olive oil
1 chorizo, finely chopped
1 small red onion, finely chopped
1 garlic clove, crushed
¼ tsp dried chilli flakes
¼ tsp smoky paprika
150g chargrilled or marinated red capsicum, drained, roughly chopped
20 scallops on the shell
2 tbsp finely chopped parsley, to serve
1 Heat half the oil in a small frying pan over medium heat. When hot add chorizo and cook, stirring occasionally, until golden. Transfer to a plate lined with paper towel.
2 Drain off liquid leaving 1 tsp. Add onion and cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Cool. Transfer to a small food processor. Add dried chilli, paprika, capsicum, salt and pepper. Puree. Transfer to a bowl.
3 Remove scallops from shells and pat dry with paper towel. Wash and dry shells. Place onto a plate. Heat remaining oil in frying pan over a medium heat. When hot add half the scallops and cook for 1 minute or until golden. Turn and cook for 30 seconds. Transfer to a plate. Cook remaining scallops.
4 Spoon a little of the sauce onto each shell. Top each shell with a scallop. Combine chorizo and parsley in a bowl. Sprinkle on scallops. Serve with white wine, if desired.
