Find a recipe

Browse recipes

by Key Ingredient
  • View All
  • Cocktail
  • Fish
  • Meat
  • Pasta
  • Rice
  • Savoury
  • Sweet
by Restaurant
  • View All
  • 34 Mayfair
  • Daphne's
  • J Sheekey
  • Le Caprice
  • Rivington
  • Scott's
  • Urban Caprice
  • Sexy Fish
  • Balthazar
by Type
  • View All
  • Canapes
  • Cocktail
  • Meat Starters
  • Fish Starters
  • Vegetarian Starters
  • Meat
  • Fish
  • Savouries
  • Pastas and Risottos
  • Desserts

Seared Scallops with Chorizo, Chilli and Wild Garlic

Serves 4

Share this

16-20 scallops in the shell, depending on size
250g chorizo cooked and diced (or wild boar sausage)
A good handful of wild (or hedgerow) garlic chopped
A good splash of olive oil
100g butter (split equally between each portion)
Juice of half a lemon
2 chillies, split, deseeded and finely chopped

When you buy the scallops from your fishmonger, ask them to prepare them into one shell (keeping them attached)

Dice the chorizo (or wild boar sausage) and put into a frying pan, cooking gently (be careful not to burn them).  When cooked, add the butter, chopped wild garlic and chilli. Add a squeeze of lemon juice and check the seasoning.  Add salt & pepper if necessary.

Heat a pan until its smoking; add the olive oil and then place the scallop (still inside the shell), flesh side down.  Cook until golden brown (approximately 3 minutes); turn them over and keep in the hot pan.

To serve
Place the scallops on a large plate and add a spoonful of the chorizo (or wild boar sausage) and wild garlic onto each scallop.

Our Latest Dishes