Ingredients

110g pack Revilla Chorizo de Pueblo Puchero, skinned and thinly sliced 1 medium red onion, cut into wedges 250g pack Santa baby plum tomatoes, quartered 1 fennel bulb, thinly sliced 4 tbsp white wine 12 large scallops, without roe, from the Fish Service Counter

Directions

1. Make the salsa: warm a large non-stick frying pan over a high heat and add the chorizo slices. Fry for 2 minutes, or until the oil is released.

2. Add the onion and cook for a further 2-3 minutes. Stir in the tomatoes, fennel and wine and cook for another 4-5 minutes or until the wine has evaporated. Season with freshly ground black pepper.

3. Spoon the salsa into a serving dish and keep hot. Wipe the frying pan clean with a piece of kitchen paper. Pat the scallops dry with more kitchen paper.

4. Return the pan to the heat. When hot, add the scallops and cook for about 1 minute on each side, or until just golden.

5. Serve immediately with the hot salsa and wedges of Waitrose Spanish Style Seeded Pan Gallego bread.

Cook's tips
Make the salsa up to the day before and simply reheat when needed.

This recipe can be used for larger numbers. Increase the salsa ingredients as necessary and cook the scallops in batches so the pan stays really hot as they cook.