Scallops with Chorizo

Cooking does not have to be complicated, elaborate or boring!
You can get big flavours with simple ingredients.
I had this ready in less than 5 minutes.
Just make sure everything is at room temperature.

Please take a moment to read the instructions for cooking before you start making it.

You will need:

6 scallops
6 pieces or slices of chorizo {I used sliced as it was all I had here but prefer the pieces/chunks spicy/hot}
1 tablespoon of extra virgin olive oil
A squeeze of fresh lemon {optional but it does bring some zing to the dish}

Option 1 - Chorizo pieces: Heat a griddle pan, wok or frying pan until it is almost at smoking point and add the chorizo pieces and olive oil. Mix it until the chorizo releases its oils {about 30 seconds} and add the scallops, stir and let it cook undisturbed for about 1 minute and then turn them over for another minute and turn the heat off. Serve and squeeze the lemon, if using it.

Option 2 - Chorizo slices: Heat the pan of your preference like above. Add olive oil and scallops and cook them undisturbed for one minute then turn the scallops over and add the sliced chorizo, stir and cook for another minute and turn the heat off. Serve and squeeze the lemon, if using it.

You can add black pepper if you wish and some chopped parsley or even garlic if that is what you want. When I made it this time, I went for the big and yet simple flavours.

When I do use garlic, I chop it roughly and add it before I turn the scallops over, so it does not cook the garlic too much. If using parsley, I add it just before turning the heat of and stir. I sprinkle the black pepper right at the end too as I love its raw earthy fragrance.

Serve with a salad, a slice of toasted bread or both ...

Berinjelas ao Alho {Aubergines in Garlic}

Antes de viajar, fui jantar com a Regina e vimos no restaurante uma berinjela no azeite.
Fiquei com vontade, mas nem sempre posso comer as berinjelas sem ter reações alérgicas. Fiquei na vontade.
Ao chegar à Espanha, encontrei na horta de minha amiga Lesley algumas orgânicas e resolvi fazer do meu jeito sem receita mesmo, baseada no que eu vi.
Resolvi fazer uma para testar:

Lavei-a, acendi o fogão e coloquei-a direto na chama para defumar.  Virava-a aproximadamente a cada dois minutos pelo cabo com cuidado para não queimar a mão.
Ficou como a foto de baixo: incinerada {sem medo de queimar, ela fica pretinha, demora uns 10 minutos}.
Quando apertei com uma colher e ela ficou molinha, coloquei num prato, abri com a faca e deixei esfriar um pouco.
Numa vasilha, coloquei mais ou menos meia xícara de azeite extra virgem espanhol {tenho a sorte de estar num país onde o azeite é divino e abundante} e juntei um dente de alho e um punhadinho{mais ou menos 1 colher de sopa} de salsinha, os dois picados rusticamente. Adicionei um pouco de sal grosso e mexi.
Removi a berinjela morna da casca queimada e separei os gomos que se formam naturalmente quando se puxa de comprido e juntei ao azeite temperado.
Misturei tudo com delicadeza e deixei esfriar.

É melhor deixar de um dia para outro {se você conseguir}...
Comer com um pão fresquinho de entrada ou uma salada, não consigo pensar em nada mais prático e delicioso, no momento.
O azeite que sobra fica espetacular no tempero de saladas ou preparação de pratos.
Ficou bem forte no alho após a marinada de um dia para o outro, então sugiro um dente para cada duas berinjelas. Eu gosto de sabores fortes então, para mim, ficou perfeito.
Ah, deve durar por volta de 4 dias na geladeira.

{Before going away, I went for dinner with my friend Regina and we saw, at the restaurant, an aubergine in olive oil.

I wanted to eat it but, I cannot always guarantee I will not get an allergic reaction, so I did not indulge.

When I got to Spain, Lesley found in her garden some organic ones and I decided to have a go at making them based on what I saw.

I made one only, to test.

I washed it, turned the cooker on and put it directly on the flame to smoke it.
Turned it around by the stalk every two minutes or so {careful not to burn your hand, it is the vegetable that has to be burnt, lol}.

After about 10 minutes, it became incinerated: see the picture below. Let it burn, no fear. It becomes black. 

When I touched it with the back of a spoon and it was very soft, I put it on a plate, opened it with a knife and let it cool for a bit.

In a bowl, I poured about half a cup of spanish extra virgin olive oil {I am very lucky to be in a country that has abundant and divine olive oil} and added one clove of garlic and flat leaf parsley{about one tablespoon}, both chopped rustically. Added some sea salt and mixed it.

I removed the warm aubergine from the burnt skin and separated the pulp lengthwise and added it to the olive oil mix.

I mixed it all carefully not to mash it and let it cool.

It is better to leave it marinading for a day{if you can}...

I suggest you eat it with a loaf of freshly baked bread or with a salad.
Next day it was very garlicky, so use one clove of garlic for every two aubergines, or enjoy the garlic flavours, I love so, for me, it is perfect this way...

I cannot think of anything more practical and delicious, right now.

The olive oil that is left over is wonderful so use it on salads or to prepare other dishes.

Oh, it should keep for about 4 days in the fridge.}