Preparation time: 5 mins
Cooking time: 4 mins
Finger limes and seafood are a match made in heaven. With the extra heat of the chorizo, this is a perfect canapé to hand around with a glass of champagne, beer or cider.
1 dozen scallops
150 g chorizo, sliced into ribbons
1 tablespoon of unsalted butter
1 tablespoon of olive oil
60g finger limes
On a board, slice open the finger limes crossways, not lengthways and squeeze out the vesicles. Make a pile before you start cooking. Heat a large fry pan and wait until very hot. Add ribbons of chorizo and cook until crispy. Remove and drain on paper towel. Re-heat the pan to very hot again and cook the scallops in the chorizo oil. They need about a minute each side. Add butter to create more flavour. Plate up scallops and garnish with chorizo and finger limes.