Pan-fried scallops & chorizo with parsley salad

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• Kitty's Nims

  09 February 2010

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• Bofagaz

  10 February 2010

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• ThomMich

  06 March 2010

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• jacks

  20 June 2010

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• James Pearson

  02 October 2010

  James Pearson rated and commented on this recipe

  

  So simple, so tasty and always very impressive at dinner parties!

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• Marianne

  24 October 2010

  Marianne rated this recipe

  

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• Sue Rudman

  09 November 2010

  Sue Rudman commented on this recipe

  Great recipe!! Very easy and delicious. I made this as a starter when friends came for dinner - and they loved it. I will definately be making this again.

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• Sue Rudman

  09 November 2010

  Sue Rudman rated this recipe

  

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• Belkey

  12 December 2010

  Belkey rated and commented on this recipe

  

  I'd been wanting to try this recipe for ages and finally got a chance to try it out last night. I was serving it for 9 so in order to make it easier, I tossed the peppers, parsley and shallots in with the chorizo once it had finished cooking and then served that in the middle of the plate with scallops round the edge - a definite success.

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• David

  22 January 2011

  David rated and commented on this recipe

  

  Easy meal, and very enjoyable. Made it with some spuds and drizzled some of the shallots and mix over. Well nice.

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• cup cake

  06 May 2011

  cup cake rated and commented on this recipe

  

  wow, simple but very tastey, the flavours worked extremely well together and i think this will be a dish i will make again and again mmmmmm! :D

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• samantha

  28 August 2011

  samantha commented on this recipe

  cannot get any sherry vinegar! any suggestions for a replacement?

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• Claire

  25 October 2011

  Claire rated and commented on this recipe

  

  Fantastic!! Easy to prepare and very impressive.

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• chris hart

  29 January 2012

  chris hart rated and commented on this recipe

  

  Are you supposed to cook the shallot? There is no mention of what you do with the sherry vinegar and onion. I guess it is a dressing but you should not have to guess. Also its a bit vague about the red pepper and parsley, toss it ok, but it is a shame to put wet soggy cold peppers on your dish!!!!????

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• Kaye

  13 February 2012

  Kaye rated this recipe

  

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• LCNO

  08 March 2012

  LCNO rated and commented on this recipe

  

  This is a fantastic recipe. I made it for my friends and they were suitably impressed. I cooked the chorizo first with the shallot and then added the scallops. This gave the scallops a delicious, peppery smoky taste and my friend gave me the tip of scorring the scallops in a noughts and crosses formation which enabled the scallops to cook well without getting the rubbery texture.

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• me

  05 May 2012

  me commented on this recipe

  I made the full amount for two as a main served with the spanish pot's (also on this site) and it was beautiful! Had my heart on this for dinner tonight and the supermarket didn't have scallops so used king prawns and it was as if it was meant to be.

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• me

  05 May 2012

  me rated and commented on this recipe

  

  Forgot to rate it. Five stars all the way!

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• Stakzz

  08 May 2012

  Stakzz commented on this recipe

  AMAZING cooked this with the wife!!!! lovely

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• rachael

  01 July 2012

  rachael rated and commented on this recipe

  

  made this lastnight as a starter to a meal, and it was delicious.....the flavours all worked really well together...I didnt have any sherry vinegar, so I used lemon juice which worked really well. Will defo make this dish again, it was lovely.

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Ingredients

• olive oil
• 1 tbsp sherry vinegar
• 1 shallot , finely chopped
• 2 , or 4 mini, cooking chorizo , sliced
• 12 scallops , cleaned
• a large bunch flat-leaf parsley , leaves roughly chopped
• roasted red peppers from a jar, a handful, sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes

Ingredients

• olive oil
• 1 tbsp sherry vinegar
• 1 shallot , finely chopped
• 2 , or 4 mini, cooking chorizo , sliced
• 12 scallops , cleaned
• a large bunch flat-leaf parsley , leaves roughly chopped
• roasted red peppers from a jar, a handful, sliced

per serving

259 kcalories, protein 20.2g, carbohydrate 1.4g, fat 19.3 g, saturated fat 4.4g, fibre 0.6g, salt 1.44 g

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