Skip to main content

Scallops and Chorizo

Scallops were served as the starter at our wedding many moons ago so it only seemed fitting that they make another appearance at an anniversary dinner. This well-established combination of scallops with chorizo is one we've been making and eating for years, inspired originally by a recipe from Nigella Lawson's 'Nigella Express'.

Scallops and Chorizo

Scallops and Chorizo
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Serves 2

120g raw scallops
50g chorizo, sliced in 2-3mm discs
small handful fresh basil leaves, roughly torn
1/4 lemon
freshly ground black pepper to taste
fistful of lambs lettuce and rocket leaves to serve

1. Heat a heavy based frying pan over medium to high heat.
2. Pan fry chorizo in a single layer until and crispy, flipping each disc over halfway (approx 1min per side). Remove from pan and set aside, leaving the residual oil in the pan.
3. Return pan to heat and fry scallops in a single layer, flipping each one over halfway (approx 1min per side depending on size).
4. Add chorizo back to the pan with the scallops then quickly squeeze in the juice from the lemon, scatter on basil and season with pepper. Do not overcook scallops.
5. Remove from pan and serve on top of salad leaves immediately.
6. Garnish with extra lemon wedges if preferred.