Scallops and chorizo are just made for each other, and this is one of my favourite easy-peasy dishes to make. It’s great for lunch, supper or a starter and takes just minutes to prepare.
I only use sustainably, ethically caught scallops and really good quality chorizo. Yes, they’re not cheap ingredients, but quality is everything here. My absolute favourite chorizo sausage is sold by Brindisa. I like their own brand chorizo picante and the Enebral brand too. I stock up when I’m in London and fill the freezer at home and I can occasionally find it in a good deli down here in the South West. They produce larger sausages and these little mini sausages which I think work very well here.
Feel free to adapt this recipe according to the ingredients you have available – it’s hardly a recipe – more of a template to follow loosely. I like to use a homemade red pepper and chilli jam , which is so soft set it’s more of a sweet chilli sauce, really. You could just use lemon juice instead, or even honey. Add a chopped spring onion if you have one, or some sliced red pepper perhaps.
Scallops and chorizo
1 pack Brindisa mini chorizo picante, separated into individual sausages
1 tbsp chilli jam
1 tbsp fresh parsley, chopped
Place the sausages into a large non-stick pan. Fry gently over a low heat until the sausages start to release their oil. Turn the heat up and fry until browned.
Meanwhile, cook the scallops by placing them in the pan with the chorizo, and cook them in their fat for a couple of minutes on each side.
Add the chilli jam and heat through. Stir well. Sprinkle the parsley over and serve with a little salad and maybe some crusty bread to mop up the sauce.