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SCALLOPS AND CHORIZO

SCALLOPS AND CHORIZO

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Serves: 4 as a main, 8 as a starter

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

I've long been a fan of scallops with bacon, and scallops with chilli, and this is my combination of the two, using chorizo - the sausages, not the salami - to ooze its paprika-hot orange oil over the sweet, white scallops. It's quicker than the speed of light to make and quite as dazzling.

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Ingredients

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  • 110 grams chorizo
  • 400 grams small scallops (halve them to make 2 thinner discs if they are very fat)
  • juice of ½ lemon
  • 4 tablespoons chopped fresh parsley
NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

  1. Slice the chorizo into rounds no thicker than 3mm / 1/8 inch.
  2. Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo round until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes.
  3. Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.
  4. Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

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  • I made this last night - a bit extravagant for a Monday night, but who cares, this simple recipe, served with salad, and crusty bread to mop up the juice, was one of my favourite meals of all time. Please try it!

    Posted by SFt on 5th Jul 2011 at 23.19

  • Dear Nigella, This dish was magnifient because it was 'taste in a second'. With this dish my husband and I added mushy peas on the side. We also had some bread to 'soak up' the remaining sauce at then end. Very good for amateurs, like ourselves, who want to make themselves look very professional!! ;)

    Posted by jakartamob on 29th Aug 2011 at 13.02

  • Chorizo and scallops are a perfect combo. My favourite way of eating them is on skewers on the BBQ. I thinly slice chorizo and place three slices of Chorizo to every Scallop. All the skewers need are a couple of minutes and they're done with the juices from the Chorizo flavouring the Scallops nicely.

    Posted by Gaff on 5th Sep 2011 at 12.16

  • Totally yummy can`t wait to cook it again!!

    Posted by S4R4H on 10th Apr 2012 at 23.41

  • The recipe for Chorizo and Scallops, does this use Flat leaf or Curly parsley?

    Posted by Born to cook on 19th Jan 2013 at 13.44