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Scallops and Chorizo
Recipe courtesy Nigella Lawson, 2007 Show: Nigella Express Episode: Against the Clock Overall User Rating: 
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Just tried it
06/17/2008 at 07:48pm
User: Dow from Keller, TX User Rating:
Delicious. Would recommend serving on a bed of wild rice and adding mushrooms of your choice to mix during cooking process. Asparagus as a side seemed like a winner.
So easy and delicious
05/19/2008 at 12:15pm
User: Anne from San Francisco, CA User Rating:
You must use Spanish chorizo (dried). I used Bay scallops( the small ones). I didn't bother with the lemon or parsley.I serve it with yellow (saffron) rice. I've made this several times to absolutely rave reviews. Thank you Nigella.
Wonderful Flavor and Ridiculously easy
02/22/2008 at 10:23pm
User: sally from COVINA, CA User Rating:
I have made this many times and it is one of my favorites! I couldn't find the right type of chorizo, so I started by adding a bit of olive oil to the pan with the chorizo, and once it started turning the olive oil red, added the scallops in. Everything was done at the same time, you just have to watch your heat more carefully. For an added kick, do sprinkle a bit of paprika and cayenne pepper at the very end. I personally like the spicy-ness.
A Suprise Hit
11/04/2007 at 05:08pm
User: TONI from HOUSTON, TX User Rating:
Initially skeptical at the scallop/chorizo combo, I nevertheless gave this a whirl and am glad I did. The 2 flavours complemented each other so well making a very tasty dish. Make sure you use the right chorizo though - I've had challenges finding spanish chorizo vs. mexican chorizo and there's a huge difference.
Not my fave
10/31/2007 at 05:23pm
User: Liz from Sandy, UT User Rating:
I must have used the salame version because mine was awful. The chorizo turned hamburger-like and the texture was not very friendly. If I am feeling brave, I'll try it once more.
Different and Delicious
10/19/2007 at 10:21am
User: Amy from Pittsburgh, PA User Rating:
I thought this was an interesting combination (and of course had to try it). It cooked up super-fast and the flavors went really well together (you don't need any seasoning because of the chorizo). I think next time, I would keep the scallops and chorizo in the pan and cook the parsley up a little bit before serving-- I didn't really think the raw-ness of the parsley matched up with the rest. But other than that, I thought it was great and would definitely make it again as a meal or a side for a get together.