Seared Scallops with Chorizo Recipe

(85 ratings)

Photo of Seared scallops with chorizo
Total Time15 mins


1tbsp olive oil

200g (7oz) cooking chorizo, finely sliced

18 king scallops

200ml (7fl oz) dry sherry

40g (1½oz) unsalted butter, cut into cubes

1tsp lemon juice

1tbsp flat-leaf parsley, roughly chopped


  1. Heat 1tsp of the oil in a heavy-based frying pan to medium, then fry the chorizo slices on both sides until they start to crisp. Remove from the pan and set aside.

  2. In a clean pan, heat the remaining olive oil over a medium-heat, add the scallops and cook for 1 or 2 minutes on both sides, or until almost cooked through. Remove from the pan and set aside. Add the sherry to the pan, bring to the boil and cook until reduced by half. Add the butter and continue to cook, stirring constantly. Season well and stir in the lemon juice.

  3. Return the scallops and chorizo to the pan, coat well in the sauce and stir in the chopped parsley. Serve 3 scallops per person, with salad leaves on the side.

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.