A serving plate with scallops with chorizo & hazelnut picada

Scallops with chorizo & hazelnut picada

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Prep: 25 mins Cook: 15 mins

More effort

Serves 4

Bring a Spanish touch to scallops using smoky chorizo and a picada made with hazelnuts, sherry and rustic bread. A vibrant starter or indulgent summer lunch

Nutrition and extra info

Nutrition: Per serving

  • kcal275
  • fat21g
  • saturates7g
  • carbs8g
  • sugars1g
  • fibre1g
  • protein12g
  • salt1.4g
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Ingredients

  • 12 queen scallops, cleaned and 4 clean scallop shells
    Scallops

    Scallop

    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • 1 tbsp extra-virgin olive oil, plus extra for drizzling
  • 80g chorizo, cut into small chunks
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • squeeze of lemon juice
  • 30g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the picada

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 40g rustic bread (such as sourdough), cut into 1cm cubes
  • 2 garlic cloves, sliced
  • 15g skin-on hazelnuts
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • ½ unwaxed lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp finely chopped coriander
  • ¼ tsp sherry vinegar
  • 1 tbsp amontillado sherry

Method

  1. To make the picada, put ½ tbsp oil in a small frying pan over a medium heat. After a few mins, drop a piece of the bread in – if it sizzles, reduce the heat a little and add all the bread in a single layer. Fry, turning frequently, until the bread is pale gold, then spread it out on kitchen paper to cool. Add the remaining oil to the pan, fry the garlic until golden and add to the bread.

  2. Toast the nuts until fragrant (they should smell toasted), then rub in a tea towel while still warm to remove the skins. Blitz the bread and garlic with the nuts, lemon zest and coriander in a food processor using the pulse button (you want a coarse mix). Mix in the vinegar, sherry and salt, and add lemon juice to taste.

  3. Look at the scallops to find a little white bit at the side – this becomes tough when cooked, so cut it off (watch our how to prepare scallops video). Pat the scallops dry with kitchen paper (they don’t colour well if you fry them when they’re wet) and brush with extra virgin olive oil.

  4. Fry the chorizo in a little oil in a small frying pan until well coloured all over with a slight crust.

  5. Meanwhile, heat another pan until searing hot, add a small glug of oil, then the scallops. Season and cook for about 30 secs each side – you want just a little colour. Divide the scallops between the four shells, add the chorizo and top with the hazelnut mixture and a knob of butter. Put under a hot grill until cooked through (mine took about 90 secs). Squeeze on a little more lemon juice and serve immediately.

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