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Hand-dived scallops and chorizo

This is a real show stopping recipe. It looks stunning and it's a simple recipe, so give it a go!


Peel and finely chop or grate the garlic and shallot and add to the minced pork along with the paprika, cayenne pepper and red wine.

Mix thoroughly by hand so that all the ingredients are evenly distributed and set aside

Meanwhile prepare scallops and rinse them in cold water, leave aside to dry.

Cook peas in a little water until they are warmed through then drain. Add the butter to the peas until it has melted and then use a hand blender to make into a puree.

Put the olive oil or rapeseed oil in a frying pan and heat before adding the chorizo mix in small individual balls or crumbs.

When the chorizo is cooked through and has some good colour to it remove it from the pan making sure to leave behind some of the oil and then cook the scallops in that oil for 2-3 minutes on each side.

Place each scallop on a bed of pea puree with chorizo surrounding it and drizzle a little oil from the pan over each scallop.

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  • 500g pork belly mince
  • 1 tsp cayenne pepper
  • 20g smoked paprika
  • 20g sweet paprika
  • 50ml red wine
  • 4 scallops
  • One clove garlic
  • One shallot
  • 200g peas
  • 50g butter
  • Rapeseed oil / olive oil

This recipe is taken from...

River Cottage HQ