Pan-Fried Scallops/Chorizo with Spinach & Quails’ Eggs

• rapeseed oil
• 2 small chorizo sausages, sliced
• 75 g baby spinach, washed

Heat a large frying pan and smear with a little rapeseed oil, then fry the chorizo, turning as you do so until coloured on both sides – the chorizo will release a lot of flavoured oil, which will add flavour to the spinach.

When the chorizo is nearly ready, throw in the spinach and continue to fry and wilt the spinach. Remove the chorizo and spinach from the pan and set aside.

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