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Introduction
I've long been a fan of scallops with bacon, and scallops with chilli, and this is my combination of the two, using chorizo — the sausages, not the salami — to ooze its paprika-hot orange oil over the sweet, white scallops. It's quicker than the speed of light to make and quite as dazzling.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I've long been a fan of scallops with bacon, and scallops with chilli, and this is my combination of the two, using chorizo — the sausages, not the salami — to ooze its paprika-hot orange oil over the sweet, white scallops. It's quicker than the speed of light to make and quite as dazzling.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
As featured in
NIGELLA EXPRESS
2007
As featured in
NIGELLA EXPRESS
2007
Ingredients
Serves: 4 as a main, 8 as a starter
MetricCups
- 110 grams chorizo
- 400 grams small scallops (halve them to make 2 thinner discs if they are very fat)
- juice of ½ lemon
- 4 tablespoons chopped fresh parsley
- 4 ounces chorizo
- 1 pound small scallops (halve them to make 2 thinner discs if they are very fat)
- juice of ½ lemon
- ¼ cup chopped fresh parsley
Method
- Slice the chorizo into rounds no thicker than 3mm / 1/8 inch.
- Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo rounds until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes.
- Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.
- Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
- Slice the chorizo into rounds no thicker than 3mm / 1/8 inch.
- Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo rounds until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes.
- Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.
- Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.
Additional Information
For gluten free most chorizo is gluten free but please check packaging.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
For gluten free most chorizo is gluten free but please check packaging.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
Asked and Answered
Vegetarian Substitutes for Pancetta & Chorizo
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Tell us what you think
What 10 Others have said
- Posted by FreelancePhoenix on 9th July 2021
This is an outstanding entree, it's extremely easy to make and the flavour is superb. Yet another amazing recipe. Thanks Nigella!
- Posted by RobyH on 19th January 2018
I absolutely adore scallops! I think this is going to be a nice recipe for my husband and I to make together for my Valentine's day birthday. Nice music, sipping wine, and making a Nigella recipe, the perfect romantic evening!
- Posted by RiRiBVB on 22nd December 2015
I did this recipe for my catering practical and it turned out fantastic the way I wanted it to be. I added to mine rocket salad and balsamic vinegar and I'm making it for 3 people for Christmas Day as a starter. I do recommend people to try this recipe out it works and you will not be disappointed.
- Posted by LesleyKelly on 30th August 2014
Made this last night, 1/4 an hour and it was sitting on a bed of watercress next to a chilled glass of Pinot Grigio , fantastic! Wish I could get hold of bigge scallops in supermarkets though.
- Posted by annabelinda on 30th September 2013
love this recipe but to eke out the expensive scallops, I also add chick pease and rocket and a little harissa for added flavour......fabulous supper dish ready in no time.everyone I've cooked this for has loved it.Thanks Nigella
- Posted by simonides on 27th May 2013
As a hobbyist scubadiver I often come up with a few scallops and normally ate them raw on the boat or fried for a moment and with bread. Pretty basic huh? On a whim I researched alternatives for my latest catch and have to say Scallops and Chorizo with lemon juice is the best! An excellent combination with the paprika flavoured oil of the chorizo paying a wonderful compliment to the sea-freshness of the Scallops. I enjoyed it with some Jersey Royal new potatoes steamed in their skins, with fresh mint and had some chopped parsley over the scallops - both herbs fresh from the garden and the scallops freshly drawn from the sea around Swanage.
- Posted by S4R4H on 10th April 2012
Totally yummy can`t wait to cook it again!!
- Posted by Gaff on 5th September 2011
Chorizo and scallops are a perfect combo. My favourite way of eating them is on skewers on the BBQ. I thinly slice chorizo and place three slices of Chorizo to every Scallop. All the skewers need are a couple of minutes and they're done with the juices from the Chorizo flavouring the Scallops nicely.
- Posted by SFt on 5th July 2011
I made this last night - a bit extravagant for a Monday night, but who cares, this simple recipe, served with salad, and crusty bread to mop up the juice, was one of my favourite meals of all time. Please try it!
- Posted by jakartamob on 29th August 2011
Dear Nigella, This dish was magnificent because it was 'taste in a second'. With this dish my husband and I added mushy peas on the side. We also had some bread to 'soak up' the remaining sauce at then end. Very good for amateurs, like ourselves, who want to make themselves look very professional!! ;)
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