By Eddy − On Tuesday, March 1, 2016, 8 years ago in
Seafood Recipes
5 out of 5 with 3 ratings
comments: 0 - views: 22515
| Preparation time | 10 min |
| Cooking Time | 20 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
3 tbsp finely chopped chouriço (remove skin if it comes off easily)1 cup of finely chopped tomatoes1 tbsp finely chopped lemon thyme (can be replaced by parsley)1 tbsp olive oil½ lemon juiced1 Courgette1 tbsp Grapeseed oilSea Salt4 scallops (shelled and cleaned)1 tbsp butterSalt
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Instructions
- Thinly slice the courgette lengthways, lightly salt and place on a tray or pan with hot rapeseed oil. Cook until lightly brown on both sides (this can be done on the stove or in a hot oven). In the meantime make the sauce (2).
- In a small frying pan fry the chouriço in hot olive oil for about 2 minutes, stirring regularly. Add the chopped tomatoes and take off the heat. Keep warm and add lemon thyme or parsley and a squeeze of lemon juice before serving.
- Heat up a large skillet then add the grapeseed oil. When the oil is hot, place the scallops. Cook until brown then turn. Depending on how thick your scallops are each side can take between 1 to 3 minutes, though scallops are better undercooked than overcooked. Add a knob of butter and salt if necessary.
- Plate by placing a slice of courgette topped with the scallops. Spoon the chouriço and tomato sauce on the side and garnish with freshly chopped lemon thyme or parsley.
Recipe & Photo Credit: pasto.wordpress.com
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