Warm salad of pear, scallop and chorizo

  • for 2 people
  • Ready in 20 minutes
  • Easy
This pear, scallop and chorizo dish is a warm salad that's quick, easy and ideal for serving at a dinner party.

Nutritional info per serving

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

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


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. 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. 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.

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

From November 2005

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