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    • Queen Scallops and Chorizo

    Mark Sharron
    Easy
    10 minutes
    4 to 6
    Amount Per Serving: Calories 259; Fat 19g; Carbs 1g; Cholesterol 30mg; Protein 20g; Sodium 2.3g
    The taste of this dish is delicious and it only takes a few simple ingredients. This dish combines spicy chorizo and a touch of honey to create a sensational flavour.
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    Ingredients

    • 3 fresh chorizo sausages, sliced and the thickness of a pound coin
    • 4 spring onions, thinly sliced
    • 4 spring onions, thinly sliced
    • 2 red chillies, thickly sliced
    • 24 scallops, cleaned
    • 2 tablespoons honey

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.

    Frozen Scallops Products

    • Scallops 800g Net

    • King Scallops – Roeless 1kg