Scallops and Chorizo

This simple seafood starter scales up or down really well, so it’s easy to adjust if you’re cooking for friends. Serve with crusty bread for mopping up the herby, chorizo-spiked juices.

Scallops and chorizo

richard

An easy starter combining spicy chorizo with creamy scallops and a touch of honey.

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Course Starter

Cuisine Spanish

Servings 4

Calories 93 kcal

Ingredients

  

1x2x3x

• 10 cm Chorizo 3mm slices
• 2 Red chillies thickly sliced
• 4 Spring onions sliced
• 16 Scallops cleaned (with shells if possible)
• 2 tbsp Runny honey

Instructions

 

• Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes.
• Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the scallop shells and serve.

Notes

Based on a recipe by Ian Taylor from Nigel Slaters Simple Cooking.

Nutrition

Calories: 93kcalCarbohydrates: 13gProtein: 8gFat: 1gSaturated Fat: 1gFiber: 1gSugar: 10g

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