Heat a large non-stick frying pan over a medium heat. Add the chorizo pieces, fry for 1 – 2 minutes.
Add the scallops and Black Garlic to the frying pan. Stir-fry for 5 minutes or until the scallops are cooked through.
Sprinkle in fresh parsley and chives.
Add the juice of half a lemon.
Add the sherry to the frying pan. Turn the heat up and cook for 1 minute.
To Serve: serve immediately with a wedge of lemon to squeeze over the top.
Top Tip: room temperature lemons give more juice. Roll the lemon on a board before squeezing to release the juices. Frozen scallops* (defrosted and drained) also work well in this recipe.
*the sustainability of seafood can vary, so check the Good Fish Guide to make sure you’re making an ocean-friendly choice.
Black Garlic Kitchen
