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.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Scallops and chorizo
An easy starter combining spicy chorizo with creamy scallops and a touch of honey.
Equipment
Ingredients
- 10 cm Chorizo 3mm slices
- 2 red chillies thickly sliced
- 4 spring onion sliced
- 16 Scallops cleaned (with shells if possible)
- 2 tbsp Runny honey
Conversions
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.
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