This has to be one of the tastiest ways to cook these lovely shellfish. Scallops with Chorizo is a winning combination, the spicy flavours of the Spanish sausage really compliments the  sweet meat of the scallops.

About Scallops

Scallops are easy to  identify by their familiar fan-shaped shells with chunky ribs. They live on sandy parts of the sea bed where they filter their food from the water.  Scallops are described as “free-living” shellfish which means unlike shellfish such as mussels they can swim short distances. They do this by clapping their shells together which allows them to “hop” and “jump” along the sea bed. The good news for shellfish eaters is they have developed a large adductor muscle to do this. This is the large white disk on your plate. The other part you will see is usually bright orange sometimes paler or white and is generally known as the coral (because of its colour).

For this scallops with chorizo recipe allow two per person as a starter more if you are making a light supper. Scallops are rich and filling, so if they are large specimens you will not need many. Allow about 20 minutes to prepare and cook.

Ingredients For Scallops With Chorizo Recipe

Fresh scallops from Walter Purkis and Sons

100g of good quality Chorizo sausage per person

Spring onions chopped – allow one per person

Red chilies chopped

Chunky sea salt and freshly ground pepper for seasoning

Cooking Method for Scallops With Chorizo Recipe

Remove your scallops from the bag rinse in cold water and pat dry with a cloth or kitchen towel. A dry surface will colour more readily.

Chop your Chorizo sausage into chunky slices. NB use sausage not the pre-sliced type

Heat a heavy bottomed pan to a high heat and add the sausage slices. Cook until you can see the characteristic red orange oil appearing and the chunks have a little colour.

Now add in the spring onions and the chilli, cook for a couple of minutes

Next into the pan are the scallops allow about two minutes cooking time then turn them over. (Slightly less time if you have smaller scallops they are cooked when you see  the flesh loose its translucence and become whiter.) Don’t over cook as they will become tough and dry out!

Serve and eat right away.