I’ve long been a fan of scallops and bacon, and scallops with chili, and this is my combination of the two using chorizo – the sausage, not the salame – 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.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings as a main course with the rocket and chickpeas th |
Ingredients
- 4 ounces chorizo sausage, cut in 1/8-inch rounds
- 1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
- 1/2 lemon, juiced
- 4 tablespoons freshly chopped parsley leaves
Instructions
- Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 163 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 18 g |
| Cholesterol | 47 mg |
| Sodium | 657 mg |
Reviews
This was very tasty. It’s difficult near me to find Spanish style chorizo, but as a firm sausage I think it ends up working well. The Mexican chili-infused style chorizo widely available is much softer and looser.
I used some sliced shallots to add an additional dimension to the dish, otherwise followed Nigella’s instructions.
This is the best way to eat scallops! Delicious and easy. We served it with Spanish yellow rice.
Really liked!
Yum! Yum! So easy and simple. Perfect for entertaining too.
so good and easy to make! love it!
Terrific, quick dinner! We made it with natural chicken & jalepeno sausage (due to dietary considerations), adding olive oil, and served with crispy baked polenta. Delicious!
I can’t believe I’ve not written a review yet for this go-to recipe. I make this often and love it. LIke other reviewers, I was skeptical about the combination of scallops and chorizo, but I’m so pleased I tried ti anyway. I love this dish plus it is so easy to make, and you end up with a filling yet light dish with a beautiful light sauce when the oil from the chorizo combines with the juice of the scallops and lemon juice. I use sea scallops most often and slice them in half as directed so that I have chorizo and scallop ‘coins’ that are the same size and depth. (One word of caution – do not try to substitute anything for the chorizo…I have tried several other sausage type meats, with deep regret.)
Perfect recipe…easy, quick and only a few ingredients. Tastes good too!
I made this tonight as a quick and easy dinner and it is so good. I love chorizo and I love scallops, and would have never thought to put them together like this. I used beef chorizo from the Mexican market and added canned mushrooms. It was so good. I didn’t have a ripe lemon, so I used as much juice as I could squeeze from a non ripe one I just picked off a tree. It added just a little hint of citrus. My scallops were big sea scallops and I was too lazy to cut them in half. I would totally suggest doing it, as the recipe says.
I was so unsure about this recipe. I wasn’t sure it would be any good, but it was really fabulous. Will definitely make again!