• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Main Dishes

    Pan Fried Scallops and Chorizo

    Updated: Jun 22nd 2021 • Published: Oct 30th 2019 • 2 Comments

    Jump to Recipe SaveSaved!
    2 pictures of scallops and chorizo on sweet potato mash with text in the middle
    Close up on scallops and chorizo on sweet potato mash with text at the top and bottom
    Close up on scallops and chorizo on sweet potato mash with text at the bottom
    Close up on scallops and chorizo on sweet potato mash with text at the bottom
    Close up on scallops and chorizo on sweet potato mash with text at the top
    2 pictures of scallops and chorizo on sweet potato mash with text in the middle
    Close up on scallops and chorizo on sweet potato mash with text at the top
    Close up on scallops and chorizo on sweet potato mash with text at the top
    a blue plate of scallops and chorizo on sweet potato mash with text at the top
    Close up on scallops and chorizo on sweet potato mash with text at the bottom
    Close up on scallops and chorizo on sweet potato mash with text at the top
    Close up on scallops and chorizo on sweet potato mash with text at the bottom

    This Pan-fried Scallops and Chorizo on Sweet Potato Mash is a dinner that is packed with flavor, tastes amazing, looks gorgeous, yet is so simple to make!

    The chorizo is pan-fried until lightly crispy; releasing its paprika spiked oil into the skillet. This gorgeous red oil is used to cook the scallops and garlic, ensuring that every bite of this dish is exploding with flavor.

    Serve this as a date night dinner, or make a smaller portion and serve it as a scallop and chorizo starter!

    close up on a piece of chorizo and a crispy seared scallop

    Jump Menu

    • Surf and Turf
    • Perfectly Cooked Scallops
    • What is Chorizo?
    • The difference between Mexican and Spanish chorizo
    • Which Chorizo to use?
    • How to Cook Scallop and Chorizo
    • Pan-fried Scallops and Chorizo on Sweet Potato Mash Recipe

    Surf and Turf

    Traditionally a juicy steak with some plump garlic shrimp. But scallops work so well with meat that they deserve their spot in the #surfandturf arena. 

    The sweet tender flesh of perfectly cooked scallops (more on that later) works so well with stronger meats chorizo and bacon. My Scallop Pasta with Bacon is one of the most popular seafood recipes on my blog! That makes me happy because it is sooo good. It's the salty notes that make it taste amazing and the same can be said for scallop and chorizo! 

    The smoky, spicy, salty chorizo works so well with the sweet scallops. It doesn't overpower, it just balances them. Seriously so delicious!

    a blue plate of sweet potato with scallops and chorizo on top

    Perfectly Cooked Scallops

    Scallops are so tender and sweet and need very little cooking. If you have ever eaten a scallop and though "What is all the fuss about?" then I would almost guarantee you've been served an overcooked scallop.

    I've seen recipes out there that suggest 3-4 minutes a side! People that is pretty much how long a small chicken breast takes! Scallops should be in the pan no more than 3 minutes in total! 

    I learned to cook scallops from Gordon Ramsey, so I do as I am told, I mean.....would you argue with him? (Side note, isn't he amazing and kind when he is on the Kids Masterchef!!)

    Perfectly cooked scallops should have a  crisp golden-brown crust and be delicate and tender in the middle. You can read my full length in-depth top tips for “How to Perfectly Pan Sear Scallops” here, but here's a recap:

    • Dry the scallops fully before you start to cook them.
    • Only add salt to the scallops when your frying pan is hot and you are about to put the scallops into the pan.
    • Add the scallops to your frying pan/skillet in an ordered pattern (I use a clock face method) this way you know which went in the pan first and which to turn first.
    • Once you've added the scallops to the pan, don’t touch them until it is time to flip them, you want a crust to form. 
    • If you are using smaller bay scallops, reduce the cooking time down to 60 seconds a side.
    head on view of a blue plate with sweet potato mash, scallops and chorizo garnished with parsley

    What is Chorizo?

    Chorizo is most often made from pork and is a heavily seasoned sausage. The most common variety is red chorizo but you can occasionally find green chorizo which is very heavy with cilantro.

    Both Mexico and Spain use chorizo a lot in there cooking and they are quite different.

    The difference between Mexican and Spanish chorizo

    • Mexican Chorizo: This is a flavored ground meat sausage that is uncooked. You buy it raw like a standard sausage. Mexican Chorizo is flavored with chili and garlic and is made with fresh ground pork (and sometimes beef). It is sold in the fresh sausage section of the grocery store near the breakfast links. 
    • Spanish Chorizo: This is made with cured or semi-cured chopped pork and is seasoned predominantly with smoky pimentón (dried and smoked red peppers). Spanish chorizo is harder and you can often buy it as spicy chorizo or sweet chorizo. 

    Which Chorizo to use?

    For this Scallop and Chorizo dish, I recommend finding the cured Spanish chorizo. You can cut it into nice disks and it mirrors the shape of the scallops.

    If you can only get a hold of Mexican chorizo then don't fret, it will still taste amazing!

    two pictures of chorizo on a chopping board

    How to Cook Scallop and Chorizo

    Start the sweet potato mash before you start cooking the chorizo and scallops. I like to have it finished and keeping warm under foil before I start on the scallops and chorizo because they are so quick to cook. 

    The sweet potatoes in this dish are based on my popular Savory Sweet Potato Mash recipe. But here we add some garlic to the mash and then season with some onion powder and a little smoked paprika. This helps to mirror the flavors in the chorizo. 

    Because scallops don't take long to cook and will go cold quickly, you cook the chorizo first and then cook the scallops. This also means you can cook the scallops in the wonderful red paprika-spiced oil that the chorizo releases.

    The chorizo takes 3-4 minutes to cook and then the scallops take a further 2-3 minutes.

    close up on a pan fried scallop on top of sweet potato mash

    Enjoy x

    For other delicious Scallop dishes why not try:

    • Pan Seared Scallop Pasta with Creamy Bacon Sauce
    • Seared Scallops with Paprika Garlic Butter Sauce
    • Seared Scallops with Cauliflower Puree
    • Seared Scallops with Saffron Cream Sauce


    Pin this recipe for Pan Fried Scallops and Chorizo on Sweet Potato Mash. Pin it here.

    close up square picture of pan fried scallops and chorizo on a pile of sweet potato mash.
    Print Recipe
    5 from 2 votes

    Pan-fried Scallops and Chorizo on Sweet Potato Mash Recipe

    This Pan-fried Scallops and Chorizo on Sweet Potato Mash is a dinner that is packed with flavor, tastes amazing, looks gorgeous, yet is so simple to make! The chorizo is pan-fried until lightly crispy; releasing its paprika spiked oil into the skillet. This gorgeous red oil is used to cook the scallops and garlic, ensuring that every bite of this dish is exploding with flavor. Serve this as a date night dinner, or make a smaller portion and serve it as a scallop and chorizo starter!
    Prep Time15 mins
    Cook Time20 mins
    Course: Appetizer, Main
    Cuisine: Modern Australian
    Servings: 4 (as a main - see note 1)
    Calories: 309kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams

    For the Sweet Potato Mash

    • 2 large sweet potatoes
    • 2 cloves garlic
    • pinch salt
    • 2 tablespoon butter
    • 2 tablespoon sour cream
    • ¼ teaspoon salt
    • ¼ teaspoon onion powder
    • pinch smoked paprika
    • pinch black pepper

    For the Scallops and Chorizo

    • 1 coil Spanish chorizo sausage (8oz/225g coil) - see note 2
    • 2 tablespoon olive oil
    • 12 large sea scallops - see note 3
    • 1 tablespoon butter
    • 1 lemon

    Instructions

    For the Sweet Potato Mash

    • Peel and cut the sweet potatoes into 1″ (2.5cm) cubes.
    • Peel the garlic and cut into rough chunks
    • Place the sweet potato and garlic in a large saucepan and cover with boiling water.
    • Bring the pan back to a boil, add a pinch of salt, then simmer for 15 minutes until tender.
    • Drain well and then return the potatoes and garlic to saucepan.
    • Mash the potatoes and garlic to your preferred consistency.
    • Add in the butter, sour cream, salt, onion powder, paprika, and pepper.
    • Stir well to combine and melt the butter.
    • Taste and add more salt depending on your tastes.
    • Cover and keep warm whilst you cook the scallops and chorizo

    For the Scallops and Chorizo

    • Ensure the scallops are dry by patting them with a paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel whilst you cook the chorizo.
    • Place a heavy-based frying pan or skillet over medium-high heat, add the olive oil and chorizo. Cook for 3-4 minutes until crispy and cooked through.
    • Use a slotted spoon to remove the chorizo leaving the oil behind in the pan.
    • Season the scallops lightly with salt. Then carefully and quickly add the scallops to the frying pan.
    • Do them individually starting at 12 o’clock and working around the outside of the pan.
    • Cook the scallops for 90 seconds on one side.
    • Turn the heat off under the pan and add the butter.
    • Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o’clock and working around in the same order you added the scallops.
    • Leave the scallops for 60 seconds, then squeeze over the juice of half the lemon.
    • Remove the scallops from the pan and serve with the chorizo on top of the mash. Drizzle with the pan juices and garnish with fresh parsley. Cut the remaining half a lemon up to serve on the side.

    Notes

    1. This will serve 4 as a main or 6 as an appetizer/starter.
    2. For this Scallop and Chorizo dish, I recommend finding the cured Spanish chorizo. If you can only get a hold of Mexican chorizo then don't fret, it will still taste amazing! Use your choice of spicy or sweet chorizo.
    3. Ideally, you want to buy what are sold as "Dry Sea Scallops", these are scallops that haven't had water injected into them, so they are much tastier and also they cook better. Look for scallops marked as 10-20 count. Meaning you get 10-20 per pound.

    Nutrition

    Calories: 309kcal | Carbohydrates: 16g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 624mg | Potassium: 371mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9525IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More Main Dishes

    • overhead of chickened broccoli with Chinese brown sauce and sesame seeds on it
      Chinese Chicken and Broccoli
    • a hand holding a turkey sandwich with gravy
      French Dip Hot Turkey Sandwich
    • sliced rolled turkey breast on an cream oval plate
      Rolled Stuffed Turkey Breast
    • close upon sliced turkey on a slice of bread with gravy
      Open Faced Turkey Sandwich

    Reader Interactions

    Comments

    1. Martel Neville says

      September 17, 2020 at 8:19 pm

      5 stars
      Absolutely simple, healthy and delicious.

      Reply
      • Claire McEwen says

        September 26, 2020 at 6:31 pm

        I am so pleased you enjoyed it 🙂
        Cx

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in