Scallops have always been a favourite of mine, especially combined with chorizo or pancetta (because any variation of bacon makes everything better). For those who want an easy, quick and delicious dinner to cook up after work or the perfect starter when hosting a dinner party, this one is a winner…
Ingredients (serves 4 for a starter or 2 for a main):
1 bunch of spring onions
2 large red chilis
2 cups Scallops
1.5 cups of diced chorizo
Honey to drizzle
Salt & pepper to taste
Any type of bread (we recommend olive ciabatta or focaccia)
Pour a tiny bit of olive oil in a pan and let the pan get searing hot.
Chop the spring onions and the chilis finely.
Once the pan is hot enough, pour the mixture in and leave to simmer for about 5-7 minutes. Season with salt and pepper.
After the spring onions and chilis have finished cooking, pour into a bowl and set aside.
Pour the chorizo into the same pan and let it simmer. The rendering from the chilis, spring onion and chorizo will help flavour the scallops.
After about five minutes, toss the scallops in with the chorizo and continue to stir with a wooden spoon until the scallops are entirely seared. This takes no longer than 5-7 minutes at the very most.
*Important tip: You do not want to overcook or undercook the scallops. The way to tell if a scallop is overcooked is if it tastes too rubbery. The way to tell if a scallop is undercooked is if it is cold in the middle.
The scallops should have a nice light brown sear on the outside, indicating they are well-cooked throughout.
I would recommend testing one out to be sure they are completely cooked.
Turn the heat down, and pour the scallops and chorizo in a separate bowl.
Slice up the bread on a cutting board and serve in the centre of the table to accompany your dish.
Pull out some your plates or for a party – find some beautiful half shells to present the dish on.
Place the spring onion and chili mixture onto the plate or shell, followed by the scallops and chorizo on top. Drizzle with honey, salt and pepper, and voila!