scallops in shell

Scallops with Chorizo Jam

Indulge in a remarkable culinary experience with this dish, featuring a harmonious combination of sustainably sourced and exquisitely flavourful scallops, expertly complemented by our chef-made condiments. Picture it as a delectable 'mini surf & turf in a shell,' offering an unparalleled delight. If you have an affinity for scallops, prepare to be enamoured by this extraordinary creation.

  • Dish Type: Main (with sides)
  • Serves: 2
  • Preparation time: 15 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: British


*8 Hand-Dived Scallops (Frozen) *50g (cooking) chorizo, chopped *50g granny smith apple, chopped *50g shallot, chopped *100g sugar *250g apple juice *50g parmesan, finely grated *1x avocado *Coriander to garnish


  1. Clean and prepare the Scallops. Rinse the scallops under cold running water several times. Pat them dry with a paper towel to remove any excess moisture.

  2. To make the Chorizo Jam, add the oil, chorizo, onion and apple to the pan on a medium heat. Cook for a few minutes.

  3. Add the sugar and apple juice to the pan and reduce until you get a jam consistency.

  4. To make the avocado purée, blend an avocado until smooth, about 30 - 40 seconds.

  5. Grate the parmesan onto a baking sheet and microwave for 30 seconds.

  6. Oil the scallops and season to taste.

  7. Cook scallops until golden, approximately 1-2 minutes per side.

  8. Serve in half scallop shells with avocado puree and chorizo jam, and parmesan crisp.

Serves 2 people as a main course with a side (Chef Brett suggests Chips and a Rocket salad) or 3 people as a starter.

Nutrition per serving

Energy 407cal / 1706kj Fat 16.9g Saturates 6.0g Carbs 34.0g Sugars 27.7g Protein 27.6g Salt 2.1g