Tapas chorizo scallops with Woolmore’s Fine Foods star anise sticky balsamic vinegar. An easy elegant tapas. The perfect addition for a summer night gathering.
“Scallops are expensive, so they should be treated with some class..” Jeff Smith
2 small red capsicum
2 med tomato
1 onion, finely chopped
2 garlic cloves, peeled and finely chopped
1 chorizo, peeled and finely chopped
2 tbs fresh basil/ oregano chopped
Preheat oven to 180. Place the capsicums on a lined baking tray and cook in oven for 20-25 mins until charred. Remove from oven and place into a bowl to cook, for a quicker way place bowl in fridge. In the meantime, cut a small line into the base of the tomatoes. Blanch in a saucepan of boiling water for 20 seconds, then place tomatoes straight into iced water for 30 seconds. Remove tomatoes, peel then remove seeds and finely chop flesh. Place aside.
Heat 120 ml of olive oil in a frypan over medium heat. Add the onion, garlic and chorizo stirring occasionally. Meanwhile, split the capsicums, remove and discard the skin and seeds, finely chop add to the tomatoes. Once the onions and chorizo have browned, add the tomatoes, capsicum and Woolmore’s Fine Foods Star Anise Sticky Balsamic Vinegar simmer for 5 minutes on low. Until majority of the juice has evaporated, making sure the sauce is not dry if so add a little more balsamic vinegar. Stir in the basil/ oregano and season. Turn off heat and place frypan aside.
Heat 2 tbs oil in a frypan, over high heat. Season the scallops before placing them into the pan. Cook the scallops for 1 min each side or until golden but still translucent in the middle. Divide the chorizo sauce among the shells and place a scallop on top, lightly sprinkle paprika and balsamic vinegar on top. Serve immediately.