Scallops with Chorizo and Spicy Capsicum Sauce

By Dixie Elliott

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.

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

1 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.

2 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.

3 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.

4 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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