Sherry-Infused Chorizo Scallops with Spinach and Tomato recipe

Chorizo is an Iberian sausage with a dense, smoky, paprika flavour that balances scallops perfectly. The addition of sherry also gives the dish a richness and intensity. As such, it is best served simply with some oven-warmed crusty bread and a glass of chilled dry white wine.


  • 3 tbsp olive oil
  • 200g chorizo, chopped
  • 50ml dry sherry
  • 1 red onion, sliced
  • 1 garlic clove, crushed
  • 12 tomatoes, skinned, chopped
  • Handful chopped baby spinach
  • 100ml chicken stock
  • 1 tsp ground turmeric
  • 12 scallops, cleaned and corals removed
  • Salt and freshly ground black pepper
  • Parsley to garnish


  1. Heat 1 tbsp of oil in a frying pan and cook the chorizo until crisp, about 3-4 mins.

  2. Add the sherry and reduce, stirring frequently. Mix in the onion and garlic and continue to cook for 5 more minutes.

  3. Stir in the tomatoes, spinach, chicken stock and tumeric, season lightly, and cook for a further 10mins. Be careful not to oversalt, as chorizo is already quite a salty meat.

  4. Rub the remaining oil into the scallops and season, then fry on a hot heat in a separate pan for 1 min on each side. Remove and set on kitchen roll to absorb any excess oil.

  5. Serve the stew in small bowls with the scallops arranged on top. Garnish with a sprig of parsley.

Recipe Details:

  • Author: Jane Flett.
  • Published:

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