Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Queen scallops make the perfect tapas food, although I haven't seen them very often in tapas bars in Spain. They don't really need much doing to them – apart from cooking very briefly; and when they are really fresh, you may also want to serve them raw.
8 queen scallops, cleaned and left in the half shell
2 shallots, peeled, halved and finely chopped
50-60g cooking chorizo, skin removed and the meat chopped
A little parsley, chopped
Heat a small frying pan or saucepan and cook the shallots and chorizo, stirring it well and mashing the meat around a little so it breaks up. Continue cooking over a medium heat for 4-5 minutes until the meat is cooked and broken down. Add the chopped parsley.
Pre-heat a grill to the hottest temperature, lay the scallops on a tray and spoon the chorizo mixture over each scallop; you may have a little left over. Grill the scallops for just a couple of minutes until they have heated through, then transfer to a serving dish and spoon any excess chorizo and oil over.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments