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Warm salad of pear, scallop and chorizo

Name: Warm salad of pear, scallop and chorizo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Ingredients: 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

Published: 31 Oct 05
Updated: 18 Mar 24

This pear, scallop and chorizo dish is a warm salad that’s quick, easy and ideal for serving, as a starter, at a dinner party.

Easy
November 2005

Test kitchen approved

Serves 4
Ready in 20 minutes

This pear, scallop and chorizo dish is a warm salad that’s quick, easy and ideal for serving, as a starter, at a dinner party.

Dairy-free recipes

Nutrition: per serving

Calories: 557kcals
Fat: 21.5g (1.9g saturated)
Protein: 67.7g
Carbohydrates: 24.4g (15.2g sugars)
Salt: 3.5g

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Ingredients

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

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Method

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.
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.
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.