Scallops and Chorizo
Ready in 20 minsPreparation Time
10 MinutesCooking Time
10 MinutesIngredients for Scallops and Chorizo
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
To serve 6:
12 inches chorizo sausage
6 spring onions (scallions)
2 red chillies
24 scallops
2 tablespoons honey
6 spring onions (scallions)
2 red chillies
24 scallops
2 tablespoons honey
How to Cook Scallops and Chorizo
- Slice the chorizo into rounds about one-eighth-inch (3mm) thick. Trim and finely chop the scallions. Remove the seeds from the chillies and thickly slice the peppers. Rinse the scallops under cold water and pat dry with kitchen paper.
- Heat a heavy frying pan (skillet) over a high heat. Quickly fry the chorizo until it has browned and some of the juices are running, then add the spring onion and chilli and fry for 2-3 minutes. turning regularly.
- Add the scallops and fry for 2-3 minutes on either side or until cooked through. Remove the pan from the heat, drizzle the honey over the scallops and chorizo and stir to coat. Divide the scallops and chorizo among six and serve immediately with a chunk of locally made artisan bread.
Prepare all the ingredients before cooking since this recipe is quickly done. Also, make sure the honey is runny, not solid, so it will drizzle over the food. And finally, it looks wonderful if you can serve this dish in scallop shells (if you can get them)
GRAHAM'S WINE RECOMMENDATION:
Anything with honey works well with a Cabernet Franc like Chinon. Typically dry and light, the white Chinons are composed primarily of Chenin Blanc and have a way of isolating all the different flavours while simultaneously integrating them well.
Anything with honey works well with a Cabernet Franc like Chinon. Typically dry and light, the white Chinons are composed primarily of Chenin Blanc and have a way of isolating all the different flavours while simultaneously integrating them well.