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Pan-Fried Scallops with Warm Tomato and Chorizo Salsa
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Delicately flavoured scallops are partnered with a warm winter tomato salsa, made with spicy chorizo and crunchy fennel.
Serves: 4 as a starter
Make the salsa up to the day before and simply reheat when needed.
This recipe can be used for larger numbers. Increase the salsa ingredients as necessary and cook the scallops in batches so the pan stays really hot as they cook.
Typical values per serving:
This recipe was first published in November 2004.