Scallops with chorizo & hazelnut picada
Contains pork – recipe is for non-Muslims only
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
- Serves 4
- More effort
Nutrition per serving
- 12 queen scallops, cleaned and 4 clean scallop shells
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 80g chorizo, cut into small chunks
- squeeze of lemon juice
- 30g butter
- 1 tbsp olive oil
- 40g rustic bread (such as sourdough), cut into 1cm cubes
- 2 garlic cloves, sliced
- 15g skin-on hazelnuts
- ½ unwaxed lemon, zested and juiced
- 1 tbsp finely chopped coriander
- ¼ tsp sherry vinegar
- 1 tbsp amontillado sherry
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.
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.
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.
Fry the chorizo in a little oil in a small frying pan until well coloured all over with a slight crust.
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.