Serves 4

Serve this as a starter or with a warm potato salad for a light lunch.

2 tbsp olive oil
200g chorizo sausage, sliced on the diagonal
12 large scallops
Sea salt and freshly ground black pepper
Few knobs of butter
Juice of 1 lime
1/2 tsp of caster sugar (or according to taste)
Dash of sesame oil
100g mixed salad leaves
Few sprigs of chervil

Method

1 Heat a wide, heavy-based frying pan with the olive oil in it and lightly sauté the chorizo slices until golden brown. Transfer to a warm plate and set aside. Season the scallops and add to the hot pan with a few knobs of butter. Fry for 1-11/2 minutes on each side until golden brown and just cooked. Remove to a warm plate.
2 Stir the lime juice, sugar and sesame oil together and pour into the hot pan, scraping the bottom with a wooden spoon to deglaze. Take off the heat and set aside. 3 Divide the salad on to the centre of four plates and arrange the chorizo and scallops around it. Spoon over the warm dressing and serve garnished with the chervil.

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