Fresh scallops are stir-fried with kale, yellow pepper and spiced with Spanish chorizo for this recipe. This is a great starter or main accompanied with potatoes or bread
- 1 tbs pine nuts
- 100g (3½oz) Spanish chorizo sausage, thinly sliced
- 1 yellow pepper, deseeded and cut into chunks
- 1-2 cloves garlic, peeled and sliced
- 200g (7oz) wild Atlantic raw scallops
- 1 teaspoon olive oil
- About 100g (3½oz) curly kale
- Salt and freshly ground black pepper
Heat a frying pan or wok, add the pine nuts and cook them over a high heat for a min or two, to brown. Tip out and set aside.
Put the chorizo in the pan and cook over a gentle heat until the fat starts to run, then turn up the heat, add the pepper and garlic and stir-fry for a few mins. Take out of the pan with a draining spoon and set aside in a warm bowl.
Put the pan back on the heat, add the scallops and fry for 1-2 mins on each side until lightly browned. Add to the chorizo mixture in the bowl.
Heat the oil in the pan, add the kale and stir-fry for 2 mins. Put the scallop and sausage mixture back in the pan, heat through for a minute, season, sprinkle with pine nuts and serve straight from the pan.
Top tip for making Seafood and Spanish sausage with kale
Remove the white, opaque muscle from the scallops before cooking them.