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.1tbsp olive oil
120-150g cooking chorizo
12 scallops, cleaned, attached to the cupped half shell
60-80g butter
A handful of hedgerow garlic, chopped (or you can use garlic chives)
Salt and freshly ground black pepper
Remove the skin from the chorizo and chop finely. Heat the olive oil in a saucepan and cook the chorizo on a low heat for 4-5 minutes, breaking it up as it's cooking so it has the texture of coarse mince.
Heat some of the butter in a frying pan, season the scallops and cook them scallop-side down in the shells for about a minute. Arrange the scallops on warmed serving plates.
Meanwhile, add the hedgerow garlic to the chorizo and heat for 30 seconds, then spoon on to the scallops and serve.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments