Scallops with Chorizo on Aromatic Skewers


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Portmeirion for AGA White Baking Tray
Portmeirion for AGA White Baking Tray

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Scallops marry well with the flavour of chorizo and these tasty twosomes are joined together with a skewer of rosemary.  They make a delicious canapé and are cooked at the last minute. If the scallops are large then cut them in half, horizontally.

Makes 6


  • 6 scallops
  • Rape seed oil
  • 6 rounds of chorizo
  • To serve:
  • 6 sprigs of rosemary, woody part
  • Salt flakes and black pepper


Remove the coral (roe) from the scallops and brush both sides with oil.  (The coral can be used in a fish pie, or similar).  Remove the casing from the chorizo.

Place a circle of Bake-O-Glide on the Simmering Plate and cook the chorizo direct on this for 2 minutes, turn over to cook the other side.   Cook the scallops for a minute either side until just cooked.  Push the woody part of the rosemary sprig into the scallop then into a piece of chorizo.  Season with salt and pepper and serve.

By Dawn Roads

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