Bring a Spanish touch to scallops using smoky chorizo and a picada made with hazelnuts, sherry and rustic bread. A vibrant starter or indulgent summer lunch
Prep:25 mins
Serves 4
12 queen scallops, cleaned and 4 clean scallop shells1 tbsp extra-virgin olive oil, plus extra for drizzling80g chorizo, cut into small chunkssqueeze of lemon juice30g butter
STEP 1To make the picada, put ½ tbsp oil in a small frying pan over a medium heat. After a few mins, drop a piece of the bread in – if it sizzles, reduce the heat a little and add all the bread in a single layer. Fry, turning frequently, until the bread is pale gold, then spread it out on kitchen paper to cool. Add the remaining oil to the pan, fry the garlic until golden and add to the bread.STEP 2Toast the nuts until fragrant (they should smell toasted), then rub in a tea towel while still warm to remove the skins. Blitz the bread and garlic with the nuts, lemon zest and coriander in a food processor using the pulse button (you want a coarse mix). Mix in the vinegar, sherry and salt, and add lemon juice to taste.STEP 3Look at the scallops to find a little white bit at the side – this becomes tough when cooked, so cut it off (watch our how to prepare scallops video). Pat the scallops dry with kitchen paper (they don’t colour well if you fry them when they’re wet) and brush with extra virgin olive oil.STEP 4Fry the chorizo in a little oil in a small frying pan until well coloured all over with a slight crust.STEP 5Meanwhile, heat another pan until searing hot, add a small glug of oil, then the scallops. Season and cook for about 30 secs each side – you want just a little colour. Divide the scallops between the four shells, add the chorizo and top with the hazelnut mixture and a knob of butter. Put under a hot grill until cooked through (mine took about 90 secs). Squeeze on a little more lemon juice and serve immediately.
