Do I Have To Slice The Chorizo For Scallops And Chorizo?

Our answer

Nigella's Scallops And Chorizo (from NIGELLA EXPRESS) takes the popular combination of pork and scallops and adds extra flavour by using chorizo instead of bacon. The spicy scarlet oil that renders from the chorizo is used to sear the scallops and add a smoky paprika hit, as well as a colour contrast.

Chorizo cooking sausages can vary in texture from quite firm to soft, almost 'nduja-like. If your sausages are too soft to slice, we suggest that you remove the meat from the skins and crumble it into small nuggets before pan frying it. When you fry the chorizo, you need to cook it for long enough so that the oil seeps out and the chorizo nuggets are cooked through on the inside and have slightly crisp edges, as this will complement the softer, milky flesh of the scallops. It should take about 4-5 minutes to cook the chorizo through thoroughly and you should turn the nuggets 1-2 times during cooking to make sure that the outsides become crisp but not burnt.