Surf 'N Turf: Scallop Skewers With Chorizo
Southern French cuisine is known for its inimitable blend of rustic ingredients and elegant presentations, tried-and-true technique, effortless inventiveness and above all, deliciousness. British chef, author and caterer Nina Parker has a rock-solid foundation in all things French cooking, and her new recipe collection, The South of France Cookbook, is a testament and love letter to the regional cuisine you can indeed re-create in your kitchen at home.
Surf 'N Turf: Scallop Skewers With Chorizo
Prep Time
20
minutes
Cook Time
10
minutes
Servings
4
Total time: 30 minutes
Ingredients
- 3/4 pound scallops
- 3 1/2 ounces soft cooking chorizo
- Bunch fresh thyme
- 5 tablespoons olive oil
- Scant 1 cup cherry tomatoes
- 2 lemons
- 4 teaspoons unsalted butter
- sea salt and black pepper
Directions
- Carefully rinse the scallops under cold running water and pat them dry with paper towels. Slice the chorizo into chunks roughly the same size as the scallops.
- Put the scallops, chorizo and half the thyme in a bowl with some of the olive oil, season with salt and pepper and gently tumble together with your hands, making sure everything is coated.
- Thread the scallops, chorizo and tomatoes onto the skewers and sprinkle with the remaining thyme. Heat the remaining oil in two large frying pans over medium-high heat. When the oil is hot, add the skewers and cook for 4-5 minutes, turning every so often, until all sides are browned.
- One minute before they’re ready, squeeze 1⁄2 lemon over each. Carefully stack the skewers on a serving dish. Reduce the heat and add the other half of the lemon to each pan. Use a wooden spoon to scrape up all the juices on the bottom of the pans and add half the butter to each pan.
- Cook for a moment, stirring, before drizzling the tasty pink sauce over the skewers.