Nigella Express
March 17, 2008 The Domestic Goddess strikes again! Trust Nigella Lawson to deliver another sassy cookbook for the busy home cook. With time-saving shortcuts, the Food Network celeb's latest title, Nigella Express, will provide inspiring menu ideas for every night of the week. The gorgeous photos will have you drooling as you run to the kitchen to try out all 130 recipes.
Craving Italiano? Just flip to the Hey Presto section and you'll find lightning-fast and yummy recipes for Pollo Alla Cacciatora, Black Pasta with Red Mullet, and Budino Di Cioccolato. Feeling Frazzled? Head to the Instant Calmer chapter for Cheddar Cheese Risotto or Rapid Ragu. Unexpected guests? Not a problem - just make the Curry in a Hurry from the Storecupboard SOS chapter. Check out the Scallops and Chorizo recipe below - it's a pretty crowd pleaser.
Scallops and Chorizo
I've long been a fan of scallops and bacon and scallops with chile, and this is my combination of the two, using chorizo - the sausage, not the salami - to ooze its paprika-hot orange oil over the sweet, white scallops. It's quicker than the speed of light to make and quite as dazzling.
4oz chorizo sausage
1lb small scallops (halve them to make 2 thinner discs if they are very fat)
juice of half a lemon
1/4 cup chopped fresh parsley
Slice the chorizo into rounds no thicker than 1/8 inch.
Put a pan on the stove to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo rounds until crisped on either side; this should take no more than 2 minutes.
Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about a minute a side.
Return the chorizo to the pan with the scallops, add the lemon juice, and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
Serves 4 as a main course with the chickpeas and arugula that follow; would be fine with just a little leafage for 8 as a starter.
Recipe printed with permission from Hyperion.
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