Scallops and Chorizo

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Tried this recipe tonight and it was super yummy. Because I don't trust my local market's fish counter, I went with frozen (thawed at home before cooking shrimp instead of the bay scallops and subbed Linguica for the chorizo since they only had mexican chorizo. What a delicious combo! Super fast and easy. I <3 Nigella- she really is a cooking goddess.

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This is delicious and I substituted the chorizo with soyrizo which is no fat, no cholestrol soy "chorizo". It is absolutely delicious and made this receipe that much better. We ate this one up! And it was so easy to make.

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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.

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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.

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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.

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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.

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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.

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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.