| Ingredients: 16 Large Scallops 1/2 cup Extra Virgin Olive Oil 1/2 of a spicy red chilli, sliced- (remove seeds) 3 cloves of Garlic, crushed 1 tbsp fresh chopped Basil 1 tbsp fresh chopped parsley 1/8th pound Chorizo sausage, cubed, cooked and drained Procedure: Marinate Scallops, oil, garlic and chillies 30 minutes in a large bowl. Heat half the oil from the marinade in a large frying pan over high flame. Add all the garlic and chillies from the marinade a minute before adding the scallops. Stir fry Scallops 2-3 minutes on both sides (don't overcook them.. they'll be rubber) Remove Scallops from heat, add remaining marinade oil, herbs - salt and pepper to taste. Serve in halved scallop shells topped with Chorizo sausage cubes, pine nuts and a bit of diced fresh tomato. Serves 4 as appetizer. recipe from: http://www/conchaytoro.com - Chorizo variation by Palooka |
| Scallops al Pesto with Chorizo Sausage |
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