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Recipe of the Week

January 16, 2012

Vieras al horno, or Baked Scallops with Chorizo and Breadcrumbs.

1/2tsp crushed dried chilli flakes
4tbsp olive oil
75g finely chopped shallots
4 garlic cloves, finely chopped
65g Chorizo sausage, skinned and finely chopped
1 roasted red pepper, finely chopped
2 tomatoes, skinned, seeded and chopped
8 prepared large scallops in their shells
60g breadcrumbs
Sea salt

Preheat oven to gas 6/220C.
Heat 3 tablespoons of the olive oil in a frying pan over a medium heat.
Add the shallot, garlic and chorizo and cook gently, stirring occasionally, for 5 minutes until the shallots are soft and sweet.
Add the red pepper and tomatoes and season with a little salt.
Simmer for another 3 minutes.
Detach the scallops from their shells and cut them horizontally in half leaving the coral attached to one half.
Spoon some sauce into the bottom of each shell.
Season each scallop piece lightly and place 2 slices slightly overlapping on top of each shell.
Mix the breadcrumbs with 1 tablespoon of olive oil and a pinch of salt. Sprinkle over the scallops and partly over the sauce.
Place the shells side by side on a baking tray and bake on the top shelf of the oven for 8-10 minutes until the scallops are just cooked through and the breadcrumbs golden.

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