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Pan-fried scallops & chorizo with parsley salad
- olive oil
- 1 tbsp sherry vinegar
- 1 shallot , finely chopped
- 2 , or 4 mini, cooking chorizo , sliced
- 12 scallops , cleaned
- a large bunch flat-leaf parsley , leaves roughly chopped
- roasted red peppers from a jar, a handful, sliced
Directions:View on BBC Good Food
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