Greendale Scallops with Chorizo Recipe

Greendale Scallops with Chorizo Recipe

Fresh, sweet scallops pair deliciously with flavour-packed chorizo in this easy one-pan recipe. It’s worth laying the table before you start to cook, as it doesn’t take long! Serves 4.

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500g Greendale Scallop Meat (these are ready-shucked King Scallops)
3tbsp Olive Oil
225g Cooking Chorizo, skin removed, cut into 1cm slices
4 Red Peppers, trimmed and seeds removed
1 Red Onion, peeled and halved
Small bunch Flat-Leaf Parsley, leaves only, chopped finely
Large bag of fresh Salad Leaves
Balsamic Vinegar, to taste
Sea Salt and freshly ground Black Pepper, to taste


Slice the red peppers into slim strips and slice the onion as thinly as you can. Place a large frying pan over a medium heat and add two tablespoons of the oil; let the oil heat up, then add the onions and peppers. Cook them for 5-8 minutes or until softened, then add the chorizo to the pan and cook for another 2-3 minutes, stirring continuously. Next, take the pan off the heat and set it aside to rest while you cook the scallops. Use a piece of kitchen paper to pat any excess moisture gently away from the scallops, then season them on both sides with salt and pepper.

Place a clean frying pan over a high heat and add the remaining tablespoon of oil. Put the scallops into the pan and let them sizzle for exactly one minute, before turning them over and cooking the other side for a further minute – they will take on a lovely golden brown colour when cooked – then lift them out of the pan, sharing them equally between four serving plates. Mix the cooked peppers and onion with the salad leaves, adding a dash of balsamic vinegar, then share between the four plates. If there is any oil left in the veg pan, drizzle this over the scallops. Finally, scatter over the chopped parsley leaves, then serve.

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