Pan-fried Scallops with Herb Butter and Crispy Chorizo


Preparation info

  • Serves


    • Difficulty


Appears in

The Seafood Shack: Food & Tales from Ullapool

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

The scallops we get from Gary are big and juicy and super sweet - they are always a hit at the Shack, and we are lucky enough to have them lots at home too. This is one of our favourite ways of cooking them - it’s quite rich, so is great with a nice fresh salad and some lemon and herb couscous.


  • 16 medium/large scallops, shucked
  • a good glug of rapeseed oil
  • 75


Dry the scallops well on kitchen roll or a clean tea towel (this stops them spitting when added to the hot oil).

Put the oil in your frying pan on a high heat, then when it’s nice and hot add the scallops - they should sizzle as soon as you put them in. Don’t move them around the pan, you want to sear them to get a nice caramel colour. Fry them for a minute, season, then flip them over,