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    • Queen Scallops and Chorizo

    Queen Scallops and Chorizo

    Mark Sharron
    Easy
    10 minutes
    4 to 6

    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.

    1 rating
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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

    • Step-by-Step Method for Queen Scallops and Chorizo
    • Slice chorizo sausages into pieces the thickness of a pound coin
    • Clean and prepare the scallops, patting them dry with kitchen paper
    • Slice spring onions thinly and set aside
    • Slice red chillies thickly and set aside
    • Heat a large non-stick frying pan over medium heat
    • Add sliced chorizo to the pan and cook until oil is released and chorizo begins to crisp (about 2–3 minutes)
    • Remove chorizo with a slotted spoon and set aside, leaving the orange oil in the pan
    • Increase pan heat to high; add scallops in a single layer
    • Sear scallops in chorizo oil for 1 minute on each side, until golden but just cooked through
    • Drizzle honey over scallops in the pan; toss quickly to glaze (10–20 seconds)
    • Add sliced chillies and spring onions to the pan; toss briefly to soften and combine flavors (30 seconds)
    • Return chorizo to the pan, toss gently with scallops and vegetables to mix evenly
    • Remove pan from heat immediately to avoid overcooking scallops
    • Plate scallops and chorizo with spring onions and chillies scattered attractively on top
    • Spoon over any pan juices for extra flavor
    • Serve immediately while hot