Bring a pot of water to the boil and add
Meanwhile, heat up a pan and add the chorizo and half the olive oil and fry for a few minutes, stirring frequently, until the fat begins to render from the chorizo.
Add the onion and garlic and continue to cook over a moderate heat, stirring frequently, until the onion caramelises. Add the vinegar to the pot and cook until evaporated then take from the heat.
Add the broad beans to the boiling water and cook for a minute, then remove them with a sieve and refresh under cold water. Hull or peel them if they’re larger than your small fingernail, as the skins from larger ones can make them a little bitter.
Add the orecchiette to the boiling water and cook until a little softer than al dente - about 8-14 minutes depending on your brand of pasta.
While that’s cooking, heat up a frying-pan over a high heat. Slice the scallops into
Drain the pasta and tip into a large warmed serving bowl, then tip the chorizo mixture on top and gently toss it all together before serving in warmed bowls. Tear the coriander up and scatter it over the top and serve piping hot.
© 2010 Peter Gordon. All rights reserved.