Take some scallops, and chorizo add some risotto rice and not a whole lot else and you have a simple but delicious dinner. The key to any great risotto is to only add stock to the rice when the previous ladle of risotto is fully absorbed.
The scallops and chorizo slices are threaded onto skewers, which have been soaked in water for 5 minutes ensuring that the wood will not burn. The marinade is simple; olive oil, pepper, thyme, chili and garlic sea salt and lemon juice.
Make sure your skewers are not bigger than your frying pan! If they happen to be simply chop the ends. The frying pan has been heated with some oil, thyme and lemon juice. In total the skewers take 4-5 minutes to cook.
Serve with wine and enjoy.
