Catherine's Prawn and Scallop skewers on a warm salad with a chorizo drizzle

Ingredients

Serves: 4 as a main course or  8 as a starter

For the drizzle

  • 60g chorizo, finely diced
  • 2 garlic cloves, roughly chopped
  • 1 lemon, juice and zest
  • 4 tbsp extra virgin olive oil
  • 1 tbsp chopped dill
  • Salt and freshly ground black pepper
  • For the skewers
  • 16 large tiger prawns
  • 8 scallops
  • 24 bay leaves
  • 1 lemon, sliced

For the vegetables

  • 100g chorizo, diced
  • 1 clove garlic, minced
  • 3 spring onions, thinly sliced
  • 1 yellow pepper, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 tbsp balsamic vinegar
  • 1 tsp honey (to taste)
  • 75g baby spinach
  • 1 courgette, sliced into ribbons
  • Salt and freshly ground black pepper

Olive oil for frying

  • Lemon slices, to garnish
  • Dill sprigs, to garnish
  • Spring onions, to garnish (optional)

Equipment

  • 8 metal skewers or 8 wooden, if using wooden soak them in water for at least an hour.

Method

  1. To make the drizzle, heat a frying pan over a medium heat. Add a little oil and the diced chorizo.
  2. Saute´ until most of the oil is extracted and the chorizo is crispy, then add the garlic and cook for 30 seconds.
  3. Remove from the heat, add the lemon juice and zest and the olive oil. Stir in the dill, season with salt and pepper and set aside.
  4. To prepare the vegetables, place the diced chorizo in a frying pan with some oil and heat until the oil is extracted and the chorizo crisp. Add the spring onions, yellow and red pepper slices and garlic.
  5. Saute´ the peppers until just cooked, before pouring in the balsamic vinegar, honey, salt and freshly ground black pepper. Set aside
  6. To assemble the skewers, thread the scallops, bay leaves, prawns and lemon slices on-to the soaked skewers.
  7. Heat a chargrill pan over a medium heat, add some oil followed by the skewers. Chargrill for about 2 to 3 minutes on each side until the prawns and scallops are cooked through, seasoning whilst they are in the pan.
  8. To serve, arrange the courgette ribbons and baby spinach nicely on the serving plates, and scatter over the warm pepper/chorizo mix. Arrange the skewers on the top.
  9. Spoon the drizzle over, garnish with dill and lemon slices and serve immediately.