20 mins
Scallops and Chorizo
Recipe by Graham
Scallops and Chorizo is quick, simple and absolutely delicious. The smokiness of the chorizo and the sweetness of the honey, mixed with the delicacy of the scallops and set off by the slight tang of the chillies and scallions is an absolute delight to the palate.
Scallops à ma façon (Scallops - my way) 
Scallops with Garlic and Parsley Ingredients for Scallops and Chorizo
Currently displaying quantities in US Imperial Measurements
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.
GRAHAM'S HOT TIP:
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)
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.Reviews of Scallops and Chorizo
| December 07 2014 Initially skeptical at the scallop/chorizo combo, I nevertheless gave this a whirl and am glad I did. The 2 flavours complement each other so well making a very tasty dish. Make sure you use the right chorizo though - I've had challenges finding spanish chorizo vs. mexican chorizo and there's a huge difference. reagan (2 reviews) |
May 01 2014 This dish makes eating at home better than dining out. It's fast, easy and tastes wonderful. The Boss (she who is to be obeyed) who will not eat smaller scallops so we always get big ones and she hijacks most of the sauce for her own use every time. And a word to the wise... if you have friends who are food snobs, you can serve this, on ordinary dinner plates and come off like a top chef. Looks great on the plate and that's not even the half of it! jacktheman (3 reviews) |
September 12 2013 I love chorizo and I love scallops so you've got to imagine that this, for me, is like being in food heaven. Originally, I would have never thought to put them together like this. I often use beef chorizo from the Mexican market . My scallops are big sea scallops and I am too lazy to cut them in half like the previous reviewer. I would totally suggest doing it, as the recipe says. gabby (1 review) |
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 January 23 2013Yum! Yum! So easy and simple. Perfect for entertaining too. I can't believe I've not written a review yet for this recipe which has now become my go-to recipe for a light lunch. I make this often and love it. At first, I was skeptical about the combination of chorizo and scallops, but I'm so pleased I tried it. I love this dish plus it is so easy to make, and you end up with a filling yet light dish with a beautiful light sauce when the oil from the chorizo combines with the juice of the scallops and then the sweetness of the honey and sharpness of the chillies. I use big sea scallops so slice them in half because the ones I get are really thick. Don't try to substitute anything for the chorizo...I have tried several other sausage type meats and none of them work. SueCrewe (4 reviews) |
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