Warm paprika scallop and chorizo salad recipe

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  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 286 calories / serving
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HE PAPRIKACHORIZO

Preheat the grill to high. Start by whisking together the dressing ingredients, season with salt and pepper. Score a criss-cross on the tops and bottoms of your scallops with a sharp knife, and rub all over with the paprika and a little seasoning. Place on a baking sheet, set aside.

Heat the oil in a frying pan over a medium heat. Add the chorizo and fry until it starts to crisp and release it’s juices. Add the onion and fennel and continue to fry for 3-4 more minutes to soften

Meanwhile to poach the eggs, bring a sauté pan of water to a simmer, add the vinegar then crack the eggs into separate sides of the pan. Poach for 2 minutes (for a runny yolk). Remove with a slotted spoon and drain on kitchen paper.

Drizzle the scallops with a little oil and place under the grill for 2 minutes each side. Remove and squeeze over ½ a lime. Add the onion and drizzle with the pan juices. Final top with a poached eggs and a sprinkling of coarsely ground black pepper.

See more Salad recipes 

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid. 

 

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  • Ingredients

  • 12-16 scallops & mussel removed
  • good pinch smoked paprika
  • 1tbsp olive oil, plus extra for drizzling
  • 100g chorizo, sliced into rings
  • ½ small fennel bulb, finely chopped
  • ½ red onion, finely chopped
  • 4 medium eggs
  • 1/2 lime, cut into wedges
  • 100g ready roasted peppers, drained and sliced into strips
  • bag of salad leaves, such as watercress
  • For the dressing

  • 1tbsp cyder vinegar, plus a tsp for poaching
  • 2tbsp extra virgin olive oil
  • pinch light brown sugar
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  • Energy 1189kj 286kcal 14%
  • Fat 22.5g 32%
  • Saturates 5.7g 29%
  • Sugars 2.9g 3%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 5.2g Protein 17g Fibre 2.5g

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