x tbsp sherry vinegar
x shallot finely chopped
x small chorizo sliced
x large bunch flat-leaf parsley, roughly chopped
x handful of roasted red peppers from a jar, sliced
Heat a little olive oil in a pan, then fry the chorizo until cooked through and coloured. In a separate pan, heat a little olive oil then sear the scallops for a minute on each side until golden and crusted. Then toss the parsley and pepper strips with a little dressing then arrange on plates with the chorizo and scallops.
Mix 3 tbsp (based on serving 4) olive oil with the sherry vinegar and shallot and season.
Serve with crusty bread and butter!