Ingredients
Method
1. Heat the butter in a pan and add the onions and thyme leaves. Fry gently until the onions are softened but not coloured. Add the stock and cream, bring to the boil and cook for 4-5 minutes. Remove from the heat and liquidise with a stick blender.2. Break the chorizo into irregular chunks and fry with a little olive oil to heat through.
3. Wipe each scallop with some olive oil and add to a heated frying pan. Cook them lightly on both sides so that the outside caramelises and the inside just cooks through.
4. Sprinkle the soup with the parsley and ladle into a serving bowl. Add the scallops and chorizo, then drizzle some of the chorizo oil. Serve.
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