Sometimes evenings need to be easy and simple dishes are always great to have in your roster of go to recipes!
That brings us to today’s recipe! 🥗
So… what are you going to need?
- 110 grams chorizo
- 400 grams small scallops (halve them to make 2 thinner discs if they look quite fat)
- juice of ½ lemon
- 4 tablespoons chopped fresh parsley
- Small handful of sage
- A full broccoli or 8 stems
- Sundried tomato pesto (either store bought or homemade)
Let’s get to cooking!
Slice the chorizo into rounds (not too thick!)
Bring a pan to a boil and throw in your broccoli
Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo rounds until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes.
Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.
Your broccoli should also be done at this point so remove it from the water and put to one side!
Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds.
Place the broccoli onto the plate and then arrange everything else onto the serving plate and sprinkling with lots of parsley!
and there you have it! A simple quick evening dish packed with flavour and freshness. 🤩
Check out our sundried tomato recipe on our blog!
With our product the Halo, our customers are able to grow their fresh herbs from home and use them constantly for months, harvesting when you need them so they are always fresh!
Check out our website for me details 💚