Chorizo and Scallops
Chorizo and Scallops

Ingredients

Method

  • 3 fresh chorizo sausages, sliced into rounds
  • 4 spring onions, sliced
  • 2 red chillies, sliced
  • 24 scallops, cleaned (keep 6 shells, if you can)
  • 2 tbsp runny honey
  • Heat up a heavy griddle pan, and fry the chorizo rounds until browned and the fat has started running into the pan. Chuck in the chilli and spring onion, and fry for a further 2 minutes.
  • Add the scallops, and fry for 2-3 minutes on each side. Drizzle over the honey, and stir to get everything coated and sticky. Divide the shellfish and the sausage between the shells, and serve hot. Delicious!
30 mins
6 serving
This recipe pairs perfectly with the Monsieur S 'Blanquette de Limoux' Traditional Method Sparkling 2016 from Limoux, France.

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