- Serves: 6
- Prep: 30 minutes
- Difficulty: Easy
6 half shell scallops
2 fresh chorizo sausages, sliced into rounds the thickness of a pound coin
2 spring onions, trimmed and sliced
2 red chillies, thickly sliced
2 tbsp runny honey
1 whole lemon cut in wedges (optional)
- Heat a griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes.
- Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells.
- Serve the scallops with some lemon wedges (optional) and a side of some sliced crusty bread to dip and enjoy the flavourful juices collected in the shells.