Scallops with Chorizo on Aromatic Skewers

Scallops marry well with the flavour of chorizo and these tasty twosomes are joined together with a skewer of rosemary.  They make a delicious canapé and are cooked at the last minute. If the scallops are large then cut them in half, horizontally.

Makes 6

Ingredients:

• 6 scallops
• Rape seed oil
• 6 rounds of chorizo
• To serve:
• 6 sprigs of rosemary, woody part
• Salt flakes and black pepper

Method

Remove the coral (roe) from the scallops and brush both sides with oil.  (The coral can be used in a fish pie, or similar).  Remove the casing from the chorizo.

Place a circle of Bake-O-Glide on the Simmering Plate and cook the chorizo direct on this for 2 minutes, turn over to cook the other side.   Cook the scallops for a minute either side until just cooked.  Push the woody part of the rosemary sprig into the scallop then into a piece of chorizo.  Season with salt and pepper and serve.

By Dawn Roads