warm salad of squid, scallops and chorizo
The air has been cooler lately so there’s been an urge to make more comforting, hearty meals. But with the sun still streaming in through the windows, it’s hardly full-blown autumn so we still want to keep lunches fresh and light. The warm salad B prepared today was the perfect thing – tender grilled squid, plump seared scallops and smoky chorizo tossed through sweet courgettes and peppery rocket. What a great explosion of flavours to kick off the weekend!
Warm Salad of Squid, Scallop and Chorizo
serves 2 (or 4 for a starter)
1 medium squid, cleaned
3 large scallops
1 medium courgette
50-75g of rocket, washed
juice of 1/2 lemon
1 red chilli, deseeded and sliced
5 tbsp olive oil
1 tbsp sherry vinegar
1/2 tsp honey (optional)
freshly ground black pepper
Combine the 3 tbsp olive oil, sherry vinegar, honey (if desired) to form a dressing. Season with salt and pepper to taste and set aside.
Cut courgette into thin, 1 inch strips and then thinly slice. Cut chorizo in half lengthwise, then slice thinly. Wash the seafood and pat dry. Slice the squid body into rings and cut tentacles into 1 inch length pieces. Slice each scallop into about 4-5 pieces.
Heat a pan over medium heat and fry courgette slices in the 1 tbsp olive oil, season, and set aside. In the same pan fry off the chorizo quickly and toss in the chilli, then take off heat and leave to sit.
In a separate pan, sautée the squid in the remaining olive oil until it colours; do not stir it around the pan too much. After a minute or so, add the scallops to the pan and sear each side for about 2 minutes. Remove the seafood from the pan and set aside to cool slightly.
Add the dressing (prepared earlier) to the pan juices, mix, and add a generous squeeze of lemon juice. Pour out into a bowl then taste and adjust with olive oil or vinegar as necessary.
To assemble place rocket in a large salad bowl, then toss in the courgette, chorizo, squid and scallops. Add dressing and season as required. Enjoy immediately!