Scallop and chorizo appetizer

5 from 5 votes

These stacks are an easy combination full of delicious flavors. Great for entertaining or any time.

Prep Time2

Cook Time10

Total Time12

Course: Appetizer/Starter

Cuisine: Mediterranean

Servings: pieces

Calories: 82kcal

Author: Caroline

½ tablespoon butter
6 scallops I recommend the small bay/Manx scallops for this, but larger ones also work
6 slices Spanish chorizo thick slices from a whole sausage, not large thin slices
3 slices Manchego cheese halved, or double if smaller slices
2 stems parsley approximately

Melt the butter in a small skillet/frying pan over a medium heat. Once warm and the butter is bubbling, add the scallops and cook for approximately 3 minutes each side (depending on size and thickness) until you have a good sear on them and they are cooked through. Make sure you give them time to sear on the first side in particular before checking or turning so that they sear properly - if you move too soon, the sear is not as good. Wait until you can see it starting to become more opaque at the bottom.
Remove the scallops to a small plate and add the slices of chorizo to the skillet/ fryingpan. Cook at most a minute each side until the slices are gently crisp (oils will seep out). After turning, place a slice of cheese on top of each piece of chorizo, if you like - Manchego doesn't tend to melt much, but it will soften a little and so hold together a bit more. But you can also just add it to the stack as you are adding the other ingredients.
Once the chorizo is gently crisp, remove from skillet and place on kitchen paper to drain off excess oil.
Put together the stacks by placing a leaf or two of parsley on top of the cheese then topping with a scallop. Hold all together by putting a cocktail stick through the stack. Repeat with the rest of the stacks then serve.

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