Scallops & Chorizo- The Perfect Valentine’s Dinner


So this is the first time I have ever cooked scallops and chorizo, and luckily the home I am looking after had all the ingredients in their fridge. So, I decided to give it a shot. It was unbelievable, I cannot believe how beautifully the two ingredients go together. I decided to pair it with garlic mash potato.

If you want to impress your partner, ditch the overpriced restaurant and make this delish meal. You’ll be in their good books forever.


6 scallops, shelled and trimmed (halve them to make 2 thinner disks if they are very fat)
150 g chorizo, cut into disks
1/2 lemon
Few sprigs of fresh sage
3 knobs of unsalted butter

3 potatoes, peeled
80 ml skim milk
1 garlic clove, crushed
1 knob of butter
Sea salt and black pepper


1 large pot
1 heavy based non-stick pan

Serves 2
Preparation: 20 minutes
Cooking time: 5-6 minutes

Quarter the potatoes and place them in a pot with cold water and a generous pinch of salt, bring to the boil and cook for 20 minutes.

While the potatoes are boiling, take the skin off the chorizo and slice them into disks and set aside. If the scallops are fat halve them so they go further. Then, score the scallops in a criss-cross fashion about 1cm deep on one side, season with a salt, then set aside.

Once the potatoes have boiled drain and allow them to steam dry. Place them back into the pot with the butter, garlic, salt and pepper. Mash until smooth and cover.

Place the non-stick pan on high heat and dry-fry the chorizo; it will give off its own beautiful oil. Fry them until they are crisp on either side, no longer than 3 minutes. Place the chorizo in a separate bowl, keep as much of the oil in the pan.

Place the scallops in the pan with the scored side facing down, fry them for 1 minute on one side or until they start turning opaque, once they have tuned opaque, turn them over and add the chorizo, butter and sage cook for a further 1 minute or until the scallops have turned golden.Remove from the heat, add a the lemon juice and toss, allowing the scallops to cook in the hot pan for a further 30 seconds.

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Divide the creamy mash between plates, then spoon over the scallops, chorizo, sage and all the juices from the pan, then enjoy. You will want to save every mouthful ❤

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