Chorizo and Scallops with Vegetable Cous Cous

If you ever find scallops cheap, buy them up. They freeze really well and you can defrost the little ones so quickly for a delicious dish like this.

Everyone knows that chorizo and scallops work well together, but rather than being the star of a starter, in this dish they make a lovely Mediterranean style meal with bright, fresh flavours. The cous cous would work well on its own, and is fantastic for lunches, but the chorizo and scallops add another level with their sweet sauce.

This will serve 4 and takes about 20 minutes to make in total.

Chorizo and Scallops with Vegetable Cous Cous
150g chorizo
150g small scallops
1 tbsp balsamic vinegar
1 tbsp runny honey
250g cous cous
2 red peppers
150g green olives
100g button mushrooms
100g feta
1 large handful flat-leaf parsley

1. For the cous cous, pour into a large bowl with 500ml boiling water. Sprinkle with a little salt and cover with a tea towel. Leave for 5-7 minutes until the cous cous has absorbed all of the water.
2. Fluff up with a fork, then add the finely chopped peppers, sliced mushrooms, olives, most of the chopped feta and most of the chopped parsley. Stir well and leave to one side.
3. For the chorizo and scallops, finely slice the chorizo and put in a frying pan over a high heat. Sizzle until the oil has been released and the chorizo is crisp.
4. Add the scallops and cook for another minute (depending on the size of the scallops), then stir in the balsamic vinegar and runny honey.
5. To serve, pile a mound of cous cous into each bowl, top with the chorizo and scallops (making sure you get plenty of the juice), then add a sprinkling of chopped parsley and crumbled feta.

Check this book out for some more great Spanish recipes: