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Title: Warm Salad Of Pear, Scallop & Chorizo
Categories: Fruits, Pork, Seafood, Greens
Yield: 4 servings

115 g (4 oz) link chorizo; skinned
- thin sliced
12 Fresh scallops; shucked,
- washed, left whole w/roe
- intact
2 md Firm pears; cored, thin
- sliced
1 tb Sherry vinegar
1 bn Watercress; washed,
- destalked
1 tb Olive oil

Gently heat a non-stick frying pan. When hot, add the
chorizo and dry-fry until just beginning to brown - it
will release its own oil after 30 seconds or so. Remove
with a slotted spoon and set aside on kitchen paper.

Add the scallops to the pan and sear in the chorizo oil
for about 1 minute on each side. Remove and set aside
with the chorizo.

Finally, add the pear slices and fry quite briskly to
caramelise a little. Once you have turned them, add the
vinegar and swirl the pears around in it for a few
seconds, then tip it all into a bowl. Add the scallops,
chorizo, watercress and oil. Season with salt (not
pepper in case the chorizo has a kick of its own).

Serve immediately.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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