Warm salad of pear, scallop and chorizo

  • Serves 2
  • 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

  • Calories557kcals
  • Fat21.5g (1.9g saturated)
  • Protein67.7g
  • Carbohydrates24.4g (15.2g sugars)
  • Salt3.5g
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[Total: 7 Average: 2.9]
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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.
  • A vibrant dry Spanish rosado (rosé) has the right balance.

From November 2005

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