Queen scallops make the perfect tapas food, although I haven't seen them very often in tapas bars in Spain. They don't really need much doing to them – apart from cooking very briefly; and when they are really fresh, you may also want to serve them raw.
8 queen scallops, cleaned and left in the half shell
2 shallots, peeled, halved and finely chopped
50-60g cooking chorizo, skin removed and the meat chopped
A little parsley, chopped
Heat a small frying pan or saucepan and cook the shallots and chorizo, stirring it well and mashing the meat around a little so it breaks up. Continue cooking over a medium heat for 4-5 minutes until the meat is cooked and broken down. Add the chopped parsley.
Pre-heat a grill to the hottest temperature, lay the scallops on a tray and spoon the chorizo mixture over each scallop; you may have a little left over. Grill the scallops for just a couple of minutes until they have heated through, then transfer to a serving dish and spoon any excess chorizo and oil over.
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