Seafood and Spanish sausage

Fresh scallops are stir-fried with kale, yellow pepper and spiced with Spanish chorizo for this recipe. This is a great starter or main accompanied with potatoes or bread
Serves: 2-3
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Easy peasy


    • 1 tbs pine nuts
    • 100g (3½oz) Spanish chorizo sausage, thinly sliced
    • 1 yellow pepper, deseeded and cut into chunks
    • 1-2 cloves garlic, peeled and sliced
    • 200g (7oz) wild Atlantic raw scallops
    • 1 teaspoon olive oil
    • About 100g (3½oz) curly kale
    • Salt and freshly ground black pepper


    1. Heat a frying pan or wok, add the pine nuts and cook them over a high heat for a min or two, to brown. Tip out and set aside.
    1. Put the chorizo in the pan and cook over a gentle heat until the fat starts to run, then turn up the heat, add the pepper and garlic and stir-fry for a few mins. Take out of the pan with a draining spoon and set aside in a warm bowl.
    1. Put the pan back on the heat, add the scallops and fry for 1-2 mins on each side until lightly browned. Add to the chorizo mixture in the bowl.
    1. Heat the oil in the pan, add the kale and stir-fry for 2 mins. Put the scallop and sausage mixture back in the pan, heat through for a minute, season, sprinkle with pine nuts and serve straight from the pan.

Nutritional information per portion

fat 14.0g saturates 4.0g calories 250(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.