Scallops and chorizo

Scallops and chorizo

Peter Penguin says...



(Per person)

  • 3 scallops
  • 25 g cubed chorizo
  • 1 spring onion, chopped
  • unsalted butter
  • 1 tbsp fresh lemon juice
  • chopped parsley
  • toasted bread of choice


  1. Heat the butter in frying pan until bubbling at the chorizo and fry. The oil in released by the chorizo will stop the butter burning.
  2. Once they start taking on a dark red colour add the scallops and cook on one side for a minute, turn and repeat.
  3. Add the white part of the spring onion and cook through for around ten seconds, just to let the onion take on some heat.
  4. Add the lemon juice and parsley, stir for a few seconds and serve on the toasted bread.