Ingredients

• 100ml/3½fl oz olive oil
• 8 pieces cooking chorizo
• cut into rounds the same size as the scallops
• 30ml/1fl oz dry sherry
• 1 orange or lemon
• zest and juice
• 1 tsp Tabasco sauce
• 1 tbsp chopped fresh parsley
• 8 scallops
• roe removed
• salt and freshly ground black pepper
• 8 peas

Directions

• Heat one tablespoon of the olive oil in a pan and add the chorizo slices. Fry for 1-2 minutes on each side
• until crisp and golden-brown.
• Add the sherry and boil until the volume of liquid has reduced by half. Remove the chorizo pieces from the pan
• set aside and keep warm.
• Add the remaining olive oil
• orange or lemon juice and zest and the Tabasco sauce. Stir to warm through
• then add the chopped parsley.Remove the pan from the heat and set aside.
• For the scallops
• season the scallops with salt and freshly ground black pepper.
• Heat a separate pan until smoking hot. Rub the scallops with a little olive oil and fry in the pan for one minute on each side
• or until just cooked through. Pat the scallops dry with kitchen paper.
• To serve
• thread a piece of chorizo onto a cocktail stick
• followed by one scallop and one pea. Repeat with all of the chorizo pieces
• scallops and peas.
• Place the skewers onto a plate
• drizzle with the pan juices and serve.