Surf and Iberian Turf

Had a nice jaunt around town until it started tipping down on me - why does that always happen? Lunch was great but afraid I forgot to take a picture (I was hungry, ok!), here's the recipe:

• Scallops (about 7-10 for lunch or dinner and 4-6 for a starter) without roe or shells.
• Organic chorizo (I always use Iberico organic chorizo because it tastes so much better than non-organic, as it's not so sharp) in thick slices.

1. Cut chorizo slices (of a log, rather than an individual sausage) into quarters and throw into a hot frying pan - do not put any oil or fat in the pan.
2. Fry the chorizo until you see reddish oil leaking out. After a minute or so place the scallops into the pan. Season the top of the scallops with salt and pepper.
3. Remove the chorizo if it's getting a bit too crispy but otherwise leave it there, turning occasionally. Turn the scallops over after two minutes or so (3 minutes for frozen scallops) and cook for another two minutes or until slightly crispy on each side but barely cooked in the middle (i.e. use your judgement!).
4. Switch off heat and tip contents into small bowls and serve with freshly ground pepper. Eat quickly as it gets cold fast!

Am headed back to the kitchen now to make fat and gluten free chocolate cookies which may not look all that pretty but taste amazing! Will post recipe and picture later.

Have fun!

S.S.

P.S. Don't get used to this many posts a day!