Warm salad of pear, scallop and chorizo recipe

By Tom Norrington-Davies

  1. Serves 4 as a starter or 2 as a main.
  2. Ready in 20 minutes
  3. Rating

This pear, scallop and chorizo dish is a warm salad that's quick, easy and scrumptious. An easy recipe that can be served as a starter or main course. It's also ideal for entertaining at a dinner party.

tried and tested
Warm salad of pear, scallop and chorizo


  1. 100g chorizo, skinned and thinly sliced
  2. 12 fresh scallops, shucked and washed but whole with orange roe left on
  3. 2 medium, firm pears, cored and thinly sliced
  4. 1 tbsp sherry vinegar
  5. Bunch of watercress, washed and destalked
  6. 1 tbsp olive oil


  1. 1. Gently heat a non-stick frying pan. When hot, add the chorizo and dry-fry until just beginning to brown – it will release its own oil after 30 seconds or so. Remove with a slotted spoon and set aside on kitchen paper.
  2. 2. Add the scallops to the pan and sear in the chorizo oil for about 1 minute on each side. Remove and set aside with the chorizo.
  3. 3. Finally, add the pear slices and fry quite briskly to caramelise a little. Once you have turned them, add the vinegar and swirl the pears around in it for a few seconds, then tip it all into a bowl. Add the scallops, chorizo, watercress and oil. Season with salt (not pepper in case the chorizo has a kick of its own). Serve immediately.

Nutritional info

Per serving (based on 2): 557kcals, 21.5g fat (1.9g saturated), 67.7g protein, 24.4g carbs, 15.2g sugar, 3.5g salt

Wine Recommendation

Wine note: a vibrant dry Spanish rosado (rosé) has the right balance.


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