Scallops with Chorizo and Spicy Capsicum Sauce


Scallops with Chorizo and Spicy Capsicum Sauce
Transport your dinner guests to the streets of Spain with this bite-sized tapas treat. Sizzling scallops served on a lightly spiced roast capsicum sauce and sprinkled with parsley will impress even the hardest-to-please.

Scallops with Chorizo and Spicy Capsicum Sauce Recipe

It’s tapas time, get your friends together and discover the Spanish way of eating.

These Scallops with Chorizo and Spicy Capsicum Sauce are best shared.

Serves 4


2 tsp olive oil

1 chorizo, finely chopped

1 small red onion, finely chopped

1 garlic clove, crushed

¼ tsp dried chilli flakes

¼ tsp smoky paprika

150g chargrilled or marinated red capsicum, drained, roughly chopped

20 scallops on the shell

2 tbsp finely chopped parsley, to serve


Heat half the oil in a small frying pan over medium heat. When hot add chorizo and cook, stirring occasionally, until golden. Transfer to a plate lined with paper towel.

Drain off liquid leaving 1 tsp. Add onion and cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Cool. Transfer to a small food processor. Add dried chilli, paprika, capsicum, salt and pepper. Puree. Transfer to a bowl.

Remove scallops from shells and pat dry with paper towel. Wash and dry shells. Place onto a plate. Heat remaining oil in frying pan over a medium heat. When hot add half the scallops and cook for 1 minute or until golden. Turn and cook for 30 seconds. Transfer to a plate. Cook remaining scallops.

Spoon a little of the sauce onto each shell. Top each shell with a scallop. Combine chorizo and parsley in a bowl. Sprinkle on scallops. Serve with white wine, if desired.


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