21: Scallops and Chorizo (Page 153 , Nigella Express)

I've never eaten scallops outside of a restaurant before, let alone cook them. I should have probably read TNBR first, because they mention that scallops cook really quickly and you want them to have a nice crust while still being tender (translucent) on the inside. Although the recipe said to fry for about 1 minute on each side I think the heat was too high so the scallops were a little tough on the inside (i.e. I once again overcooked).

I really like the taste of chorizo. The garlic, salt and hot paprika make the sausage so tasty. The scallops were cooked in the chorizo-oil, but I wish there had been more oil so that it would be tastier. Sounds gross now that I've said it like that.

As you can see I have stopped bothering to garnish my meals with parsley. Parsley does have a taste and I'm sure it's supposed to do more than decorate but every single recipe says to garnish with parsley. Parsley is sold in a huge bundle and in order to use it all before its use by date I'd have to cover the entire plate in parsley, which seems sort of pointless because then it wouldn't be a garnish anymore.