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Scallops & Chorizo & Lemon Butter

  • Cook: 13min

  • Easy

  • Serves 4

A starter that tastes as though it took hours of slaving away in the kitchen, but is very easy indeed. This recipe scales up or down really well, so it’s a perfect treat if you’re dining along; just remember the crusty bread for mopping up the herby, chorizo-spiked juices.

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  • 50g chorizo, finely chopped
  • 30g salted butter
  • 10ml olive oil
  • 8 scallops, frozen
  • Juice of 1 lemon
  • 20g fresh coriander, finely chopped
  • 1 red chilli, finely chopped
  1. Fry the chorizo in the butter and oil for 2 minutes in a large frying pan over a medium heat.
  2. Remove the chorizo with a slotted spoon and place in a bowl.
  3. Add the frozen scallops to the pan (which will be full of reddish-pink oil from the chorizo).
  4. Fry the scallops for 3 minutes on each side until cooked through, then return the chorizo to the pan along with the lemon juice, coriander and chilli.
  5. Give the pan a good stir. Serve scallops with crusty bread.
  6. Note – If you’re using defrosted scallops, just sear them for 1 minute on each side

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