Recipe: Chorizo and scallop skewers
by Eileen Leahy | 8th January 2019
This is as lovely a combination of textures as it is of flavours. The scallops become slightly pink with the chorizo oil, and the taste of paprika permeates the soft flesh
Having a bag of frozen scallops means that this combination is on hand for all sorts of recipes - from canapes and stews to salads and risottos.
12 shelled scallops (or frozen scallops, defrosted)
12 x 1-cm/½-inch cubes chorizo
Sea salt and freshly ground black or pink pepper
Olive oil, for frying
Paprika, for sprinkling
First fry the scallops in a little olive oil in a frying pan/skillet over high heat for 1 minute on each side, until cooked. Add a good scrunch of pepper, then add the chorizo cubes and fry for a further 2-3 minutes, turning and stirring everything often.
Remove the chorizo and scallops from the pan, and leave until cool enough to handle, then thread one scallop and chorizo cube onto a cocktail stick/toothpick. I recommend putting the scallop on first as the chorizo does a better job of gripping the stick.
Repeat to make 12 canapes in total. Serve immediately, while still warm, sprinkled with a little paprika, if you like.
You can always add a little chilli/chili powder or paprika to coat the scallops before cooking, but I find that enough flavourful oil comes out of good-quality chorizo as you fry it.