Pan Fried Scallops With Tomato, Spinach and Chorizo Stew

Although scallops aren't always a first choice for inexperienced chefs (and with good reason), this delicious recipe always goes down well with guests. It was originally inspired by something very similar from Simon Rimmer (the chef from Sunday Brunch). We think his recipes are great — interesting, easy to do at home and always delicious.

Method

1. In a frying pan over a medium heat, fry the chorizo in small batches on both sides until crisp. Turn out onto kitchen paper. You won't need any oil in the pan as there will be enough from the chorizo. Set the chorizo to one side
2. Put the tomatoes in a bowl large enough to accommodate them, cover completely with boiling water for 30 seconds, then lift them out with tongs or a slotted spoon
3. Prick the skins with a small knife, if the tomatoes are nice and ripe, all the skin will peel away easily, discard the skin and chop the tomatoes
4. In a saucepan on a medium heat, sweat the onion and garlic until translucent
5. Add the port and reduce a little, then add the tomatoes, turmeric and stock and cook for 8-10 minutes. For the last minute or so, stir in the spinach and chorizo. Check seasoning. Turn off the heat and cover the pan
6. Pat the scallops dry with some paper towel, then lay on a plate and season with some salt and pepper
7. Put a large splash of olive oil in a large frying pan on a medium/high heat
8. Fry the scallops for a minute on each side
9. To serve, spoon the chorizo stew into 4 small terracotta dishes and top with 3 scallops per person