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
- 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
- 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.