Scallop and Chorizo Skewers

Crispy chorizo and seared scallops skewered with peas and drizzled in a zesty citrus and sherry pan sauce.

Quick Seafood Appetiser Gluten Free Chorizo Tapas

Estimated Nutrition

Calories

348.1

kcal / serving

1392.4 kcal total

Carbs

3.7g

per serving

14.6 g total

Fat

32.1g

per serving

128.2 g total

Protein

10.7g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tabasco Sauce

Fruits

piece

Orange

zest and juice; can use lemon instead

Liquids

Dry Sherry

Meat

piece

Chorizo

cooking chorizo, cut into rounds

NutsSeeds

tbsp

Parsley

freshly chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

100

Olive Oil

used for frying and dressing

Seafood

piece

Scallop

roe removed

Vegetables

piece

Pea

Method

Add sherry to the pan and boil until reduced by half.

Drizzle the skewers with the warm pan juices and serve.

Thread chorizo, one scallop, and one pea onto each cocktail stick.

Search scallops in a smoking hot pan with olive oil for one minute per side.

Season scallops with salt and pepper.

Heat 15ml of olive oil in a pan and fry chorizo slices until crisp.

Add parsley to the sauce and remove from heat.

Stir in remaining oil, citrus juice, zest, and Tabasco sauce to warm through.

Remove chorizo from the pan and keep warm.