These scallop and chorizo stacks are a little taste of Spain, between the chorizo, piquillo peppers and Manchego cheese. Easy to make and delicious flavors.
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I don’t know what it is but when I think about seafood/fish and appetizers, as is the theme for today’s Fish Friday Foodies, I often end up coming back to scallops. Sure there are other delicious options, but scallops are definitely one of my favorites. I love their flavor and how easy they are to cook.
The scallops with cranberry bacon jam I shared last year are still definitely a favorite appetizer. For today’s theme I decided to go with a pairing I know works so well. These scallop and chorizo stacks are a little taste of Spain, between the chorizo, piquillo peppers and cheese. And typical to Spanish foods, they are also so easy yet full of flavor.
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.
Since I was going down a Spanish theme with the chorizo, it wasn’t much of a step to add piquillo peppers and cheese (ideally Manchego) to these scallop and chorizo stacks.
I remember having sandwiches from a stall at a market near where I used to live in London packed with chorizo, piquillo peppers and manchego. So delicious. They also complement the scallop and chorizo in texture as well as flavor, not to mention color.
How to make these scallop chorizo stacks
These tasty bites are so easy to make, as you simply:
- Pan-fry the scallops until seared on both sides
- Lightly fry the chorizo so it crisps a little.
- Meanwhile grill the peppers with cheese inside so they warm and the cheese melts.
- Stack them together and enjoy. I
‘ll admit, they can be a little messy to eat but it’s really worth trying to get a bit of everything as you take a bite.
These scallop and chorizo stacks are a simple combination of ingredients but the flavors are so delicious. They’d be a delicious addition to any appetizer platter. Or make them any excuse you can find. They really are worth trying and take no time at all.
Gooey cheese, crisp chorizo and tender seared scallops. These scallop and chorizo stacks might be a little tricky to eat but they are so easy to enjoy.
Try these other seafood appetizers:
- Hot phyllo crab cups
- Scallop ceviche
- Oysters Rockefeller
- Plus get more appetizer recipes in the archives.
Scallop and chorizo stacks
- 1/2 tbsp butter 2g
- 6 scallops
- 6 slices Spanish chorizo thick slices from a whole sausage, not large thin slices
- 3 piquillo peppers jarred, grilled
- 6 slices Manchego cheese small, or other flavorful hard cheese
- 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.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all the other fish & seafood appetizer ideas being shared today:
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