Ingredients

The following ingredients have 6 Servings
  • 1/2 tbsp butter (2g)
  • 6 scallops
  • 6 slices Spanish chorizo (thick slices from a whole sausage, not large thin slices)
  • 3 piquillo peppers (jarred, grilled)
  • 6 slices Manchego cheese (small, or other flavorful hard cheese)

Instruction

  • Melt the butter in a small skillet/frying pan over a medium heat. Once warm, add the scallops and cook for approx 3min each side (depending on thickness) until you have a good sear on them and they are cooked through.
  • While they are cooking, cut the peppers in half lengthwise and put a slice of cheese in each piece of pepper, trimming off any that sticks out.
  • Remove the scallops to a plate and add the slices of chorizo to the pan. Cook a minute each side until the slices are gently crisp (oils will seep out).
  • Meanwhile, put the cheese-filled peppers on a baking sheet under the broiler/grill or warm on a grill pan until the cheese softens.
  • Put together the stacks by putting a cocktail stick into the slices of chorizo then pressing it in to the scallop then the cheese-filled pepper on the bottom.