Scallops with broad beans and chorizo

Scallops with broad beans and chorizo

  • Time 31minutes
  • Serves 2
  • Difficulty Easy


  • 8 medium scallops
  • 500g broad beans (fresh or frozen)
  • 200g cooking chorizo
  • 1 mild red chilli (optional)
  • 20g unsalted butter
  • 4 spring onions, thinly sliced
  • 20g parsley or coriander, chopped
  • 50g rocket
  • 1 lemon
  • 1 clove garlic, grated


To prepare the broad beans, blanch for 2 minutes in salted boiling water. Then refresh in cold running water until cool enough to handle. Squeeze the broad beans out of the shells and set to one side.

Dice the chorizo into ½ cm pieces and add to a shallow frying pan with a little olive oil. Cook the chorizo until caramelised and the oils have been released.

Add the butter, the grated garlic, and the diced chilli if using, and the broad beans. Add a splash of water to thicken and cook for another 3 minutes.

Fry the scallops in a separate pan until golden on one side (about 3 minutes), then turn and cook for another minute.

To finish the broad beans add the juice of half the lemon, the chopped herbs, and the spring onions.

Serve the scallops on top of the chorizo and broad beans. Garnish with the rocket, dressed with a little olive oil and lemon juice.

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