Pan fried scallops with warm chorizo recipe

Name: Pan fried scallops with warm chorizo
Yield: Serves 4
Ingredients: 20 scallops from fish counter (or you can use frozen or pre packet); 3 tbsp olive oil; 225g Tesco Finest chorizo ring, skin removed and cut into 1cm chunks; 4 peppers, seeds removed and cut into thin strips; 2 shallots, peeled and cut into thin rings; 31g flat leaf parsley, finely chopped; 120g of fresh and naked lambs lettuce

Created by The Tesco Recipes team

Sweet, firm, white scallops and the paprika-hot orange oil of smoky chorizo are delicious when cooked together – plus this salad, which is bursting with summer flavours, only takes ten minutes to make.

See method

Serves 4
2mins to prepare and 8mins to cook
435 calories / serving

Dairy-free

Shop your ingredients

Tesco Skinless and Boneless Cod Fillet Pieces 250g
20 scallops from fish counter (or you can use frozen or pre packet)
£5.25
£21.00/kg
Tesco Olive Oil 250Ml
3 tbsp olive oil
£3.10
£12.40/litre
Tesco Spanish Chorizo Sausage Slices 150G
225g Tesco Finest chorizo ring, skin removed and cut into 1cm chunks
£1.25
£8.33/kg
Tesco Green Peppers Each
This product's currently out of stock
4 peppers, seeds removed and cut into thin strips
Tesco Shallots Onions 400G
£1.00 Save 25% Clubcard Price
(£2.50/kg)
Offer valid for delivery from 22/09/2026 until 05/10/2026
2 shallots, peeled and cut into thin rings
£1.35
£3.38/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
31g flat leaf parsley, finely chopped
£0.50
£16.67/kg
Fresh & Naked Just Lambs Lettuce 60G
£1.00 Clubcard Price
(£16.67/kg)
Offer valid for delivery from 25/08/2026 until 19/10/2026
120g of fresh and naked lambs lettuce
£1.20
£20.00/kg

Method

Heat 2 tbsp of the oil into a frying pan to medium, add the peppers and shallots cooking for 5 mins until softened, now add the chorizo for another 2 mins, stirring all the time. Remove the pan from the heat and set aside whilst you cook the scallops. Gently pat any excess moisture from the scallops with kitchen paper, season both sides of the scallops with salt and pepper.
Heat 1 tbsp of olive oil in a non stick frying on a high temperature. Now place the scallops into the pan, you want to hear an instant sizzle, don’t be tempted to move the scallops leave them to cook for 1 minute, then turn them over one by one, they should have a nice caramel colour on the cooked side. After a further minute remove scallops from the pan.
Arrange the scallops onto each plate, now mix the warm pepper salad with the lambs lettuce serve this with the scallops, drizzle the oil that is left in the pepper pan over your scallops followed by some chopped parsley.