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scallop and chorizo stacks
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5 from 5 votes

Scallop and chorizo stacks

These stacks are an easy combination full of delicious flavors. Great for entertaining or any time.
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Appetizer/Starter
Cuisine: Mediterranean
Servings: 6 pieces
Calories: 147kcal
Author: Caroline's Cooking
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Ingredients

  • ½ tablespoon 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

Instructions

  • 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.

Nutrition

Calories: 147kcal | Carbohydrates: 1g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 277mg | Potassium: 30mg | Vitamin A: 285IU | Vitamin C: 6mg | Calcium: 300mg | Iron: 0.2mg