This scallop and chorizo appetizer is a little taste of Spain, between the seafood, chorizo and Manchego cheese. These stacks are easy to make, fancy-feeling and absolutely delicious. Perfect for a party or any excuse.

rows of scallop and chorizo appetizers on a wooden board.

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I don't know what it is but when I think about seafood/fish and appetizers, especially finger food, I often end up coming back to scallops. Sure there are other delicious options, and I have many I love from oysters Kilpatrick to baked mussels. But scallops always feel that bit special yet are pretty easy to cook.

I've shared another delicious scallop appetizer before, scallops with cranberry bacon jam which I loved, but these are even simpler yet just as tasty. These scallop and chorizo stacks are kind of an ode to Spanish pintxos, between the ingredients and skewered style. And typical to many Spanish foods, they are full of flavor despite so few ingredients.

close up of a scallop and chorizo appetizer skewered with a cocktail stick.

Scallop and chorizo: a delicious pair

I can't remember when I first had a scallop and chorizo dish, but it was definitely love at first bite. It's such a winning combination, and one I have used before, alongside celeriac remoulade.

The delicate, mild scallops go so well with the paprika and slight saltiness of the chorizo. I am talking Spanish chorizo here, although it shares many of the flavors with it's Mexican counterpart.

dish with scallops, another with sliced chorizo and cheese and parsley to side.

Spanish and Mexican chorizo are both made from pork, and include some herbs and garlic in the seasoning. But Spanish chorizo is cured and the color comes from paprika - the level of cure can vary but many styles can be sliced like a salami.

Mexican chorizo, meanwhile, is a fresh pork produce more like a sausage and the color comes from chilis. It needs to be cooked and is often crumbled, if not in sausage casing. Here, we're using the Spanish style.

Since I was going down a Spanish theme with the chorizo, it wasn't much of a step to add Manchego cheese to these scallop and chorizo stacks. I have been known to add in some piquillo peppers as well, if you can find them, though they can be trickier to find and can make it a little messier to eat.

Tips for picking out ingredients

These use only a handful of ingredients, but it's worth keeping a couple things in mind as you are buying them.

Choose chorizo sold as a whole chunk, not pre-cut slices. You want to cut slightly thicker slices so they hold up as you cook them (and eat them!). It's up to you whether you choose a mild or spicy (picante) chorizo - both will work, though I prefer mild to not dominate too much.

While you can use larger scallops, I actually prefer the smaller scallops for these - they are often called bay scallops here, or in the UK I have seen them called Manx scallops. The smaller size fits better on the slice of chorizo, and as a bonus, they are generally cheaper too.

I like Manchego here as it's in-keeping with the Spanish theme and also has a great flavor. But other cheeses will work too. I recommend a relatively flavorful firm cheese, like an aged cheddar or maybe a smoked gouda as alternatives.

Tips for making these scallop chorizo stacks

These tasty bites are so easy to make, but a few quick tips:

Slice everything up in advance as everything cooks quickly - it will make assembling easier, too.
Make sure the butter is bubbling before adding the scallops - you want a hot pan to get a good sear.
Don't be tempted to turn the scallops too quickly. This, too, helps build that nice sear. Try to look for the color changing around the edges and check one before turning any more.
Cook the chorizo briefly as it will dry a little more after - you want a little crisp but not too difficult to eat.

It's really all pretty quick and easy, and they're so easy to scale up or down to suit. Though I suggest erring on needing more as they are all too easy to eat a few of!

scallop and chorizo appetizer stacks on a wooden board with parsley, block of cheese and chorizo blurred behind.

Flavorful cheese, crisp chorizo and tender seared scallops, these scallop and chorizo appetizer stacks might be a simple combination of ingredients but the flavors are so delicious. They'd be a great addition to any appetizer platter, or make them any excuse you can find. They really are worth trying and take no time at all.

Try these other seafood appetizers:

Toast Skagen (Swedish shrimp toast - these little toasts are easy and with a lovely light dressing on the shrimp)
Hot phyllo crab cups (like crab dip in bite sized pieces!)
Scallop ceviche (bright, fresh flavors, this scallop version of the classic is great for scooping with chips etc)
Plus get more appetizer recipes in the archives.

close up of a scallop and chorizo appetizer with others behind and to side.

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5 from 5 votes