Scallop and chorizo stacks
User Reviews
5
-
Prep Time
2 mins
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Cook Time
10 mins
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Total Time
12 mins
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Servings
6 pieces
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Calories
147 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Scallop and chorizo stacks
Description
This dish begins by melting butter in a skillet and searing scallops over medium heat for about 3 minutes per side, creating a caramelized exterior while ensuring the scallops are cooked through. The piquillo peppers, which come jarred and grilled, are halved and filled with slices of flavorful manchego cheese trimmed to fit. These are warmed either under a broiler or on a grill pan until the cheese softens but does not melt completely.
After removing the scallops, the chorizo slices are cooked in the same pan until just crisp, allowing their oils and flavor to enrich the pan. The final stacks are built by skewering crispy chorizo, then a scallop, and topping with a cheese-filled pepper. The combination offers savory, smoky, and creamy flavors with textural contrast from the tender scallop, crispy chorizo, and soft cheese pepper.
These stacks work well as elegant appetizers or small plates for entertaining, highlighting a balance of bold cured sausage, fresh seafood, and mild cheese.
Ingredients
- ½ tablespoon butter 2g
- 6 scallops
- 6 lices spanish chorizo thick slices from a whole sausage, not large thin slices
- 3 piquillo peppers jarred, grilled
- 6 lices manchego cheese small, or other flavorful hard cheese
Instructions
- Melt the butter in a small skillet/frying pan over a medium heat. Once warm, add the scallops and cook for approx 3min each side (depending on thickness) until you have a good sear on them and they are cooked through.
- While they are cooking, cut the peppers in half lengthwise and put a slice of cheese in each piece of pepper, trimming off any that sticks out.
- Remove the scallops to a plate and add the slices of chorizo to the pan. Cook a minute each side until the slices are gently crisp (oils will seep out).
- Meanwhile, put the cheese-filled peppers on a baking sheet under the broiler/grill or warm on a grill pan until the cheese softens.
- Put together the stacks by putting a cocktail stick into the slices of chorizo then pressing it in to the scallop then the cheese-filled pepper on the bottom.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pieces
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 277mg | 12% |
| Potassium | 30mg | 1% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 300mg | 30% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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