Scallops with Chorizo and Peas

This is my variation on a Nigel Slater recipe, I managed to get some really good scallops from M&S on the way home from work, but can imagine this working just as well with pan fried chicken breast.  A fantastic combination of sweet scallops, smoky, garlicky sausage and everyone’s favourite, peas, this took minutes to cook and made for lovely post-work fast food. Serves 2 or 4 as a starter


150-200g fresh or frozen peas

a handful of parsley, sage and dill finely chopped

1 tsp olive oil

150g fairly hot cooking chorizo, cut into 1cm-thick slices

12 large, hand-dived scallops

Freshly ground black pepper

A squeeze of lemon juice

fresh bread


  • Heat a large, heavy-based frying pan over a high heat. Add the oil and throw in the chorizo. Fry for three to four minutes, stirring as the sausage releases its spicy juices, and starts to crisp up.
  • Move the chorizo to one side of the pan, check the pan is still really hot, then add the scallops. Leave them for about a minute, then carefully turn them over.
  • Add the peas and herbs and cook for another minute, tossing and shaking regularly, so everything is coated in the flavoursome chorizo juice.
  • Season with pepper and lots of lemon juice (you shouldn’t need salt, because the chorizo is already salty), then tip out on to warmed plates. (You mustn’t overcook this or the scallops will turn to rubber).
  • Eat at once with chunks of fresh bread to mop up the spicy, lemony juices and a crisp green salad.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: