Scallops With Chouriço/vieiras Com Chouriço


3 tablespoons finely chopped chouriço (remove skin if it comes off easily)
1 tablespoon finely chopped lemon thyme (can be replaced by parsley)
1 tablespoon olive oil
1/2 lemon juiced
1 tablespoon Grapeseed oil
4 scallops (shelled and cleaned)
1 tablespoon Grapeseed oil
1 tablespoon butter


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 (keep livers till later). 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 livers and cook briefly on either side. Add a knob of butter and salt if necessary.
Plate by placing a slice of courgette topped with the scallop and the liver. Spoon the chouriço and tomatoe sauce on the side and garnish with freshly chopped lemon thyme or parsley.




Fresh scallops are incredibly rare in Portugal these days but this dish captures some of the magic of classic Portuguese cured meat and seafood combinations such as squid or monkfish grilled skewers. These simple recipes blend delicate sea flavours with strong cured land produce such as smoked bacon or chouriço to achieve a unique richness in contrast. For this recipe scallops should be cleaned to remove the rubbery muscle and skin while cleaning the liver (orange bit) from brown bits of skin. Seasoning this dish depends on the saltiness of your chouriço so make sure you taste before serving and add fleur de sel, Maldon or Kosher salt before serving. This recipe is served on a slice of courgette and serves 4 starters.


4 starters


Thursday, May 6, 2010 - 3:00am


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