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Pan-Fried Scallops With Chorizo, Feta Skordalia & Tenderstem

Pan-Fried Scallops With Chorizo, Feta Skordalia & Tenderstem

Rating
4.5rating out of 5

(313 reviews from our customers)

Prep Time

40 min

Cuisine

Greek

Sweet and delicate, scallops pair perfectly with the smoky paprika hit of crispy chorizo in this fabulous seafood dish. You'll serve them with Tenderstem broccoli and a homemade feta skordalia, a garlicky Grecian potato & olive oil dip. A squeeze of lemon at the end will brighten up the dish like Greek sunshine!

Prep Time

40 min

Cuisine

Greek

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Ingredients
For 2 people (double for 4)
Lemon
1 lemon
garlic-clove
1 garlic clove
Capers
15g capers
Potatoes
300g potatoes
fresh-parsley
5g parsley
Tenderstem broccoli
120g Tenderstem broccoli
flaked almonds
1 bag of flaked almonds †
scallops
204g king scallops †
diced chorizo
100g British diced chorizo
Shaoxing wine (3.18)
15ml Chinese rice wine
Feta-cheese
100g Greek Feta Cheese Cypressa †
You Will Need
Butter, milk, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 garlic clove
  • 1 bag of capers (15g)
  • 300g potatoes
  • 5g parsley
  • 120g Tenderstem broccoli
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
  • 204g Raw, roe off king scallops<span class="strong">†</span>
  • 100g British diced chorizo
  • 1 Chinese rice wine sachet (15ml)
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 518 kJ
124 kcal
2539 kJ
608 kcal
Fat
of which saturates
6.6 g
2.8 g
32.2 g
13.7 g
Carbohydrate
of which sugars
8.7 g
1.1 g
42.4 g
5.3 g
Fibre 1.7 g 8.4 g
Protein 7.8 g 38.4 g
Salt 0.85 g 4.15 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
1 bag of capers (15g)
Capers, water, vinegar, salt.
300g potatoes
potato
5g parsley
flat parsley (100%)
120g Tenderstem broccoli
tenderstem broccoli (100%)
1 bag of flaked almonds (15g)
almond (nut) 100%. May contain peanut, sesame & other nuts
204g Raw, roe off king scallops
scallops (Placopecten Magellanicus)( Mollusc) water, salt, stabiliser E451
100g British diced chorizo
pork (94.9%), salt, spices (paprika, spices, paprika flavouring, garlic powder, herbs), dextrose, antioxidant: sodium ascorbate, preservative: sodium nitrite. May contain milk, soya & nuts.
1 Chinese rice wine sachet (15ml)
rice wine (100%)
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
Allergens
  • Allergens highlighted by † (nut, mollusc, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pan-fried Scallops & Crispy Chorizo, Feta Skordalia & Asparagus

Start preparing the potatoes

Boil a kettle.

Peel and chop the potatoes into rough, bite-sized pieces.

 

2 Pan-fried Scallops & Crispy Chorizo, Feta Skordalia & Asparagus

Cook the potatoes

Add the chopped potatoes to a pot of boiled water with a pinch of salt over a high heat. Bring to the boil and cook for 10-15 minutes or until fork-tender.

Once cooked, drain and return them to the pot.

3 Pan-fried Scallops & Crispy Chorizo, Feta Skordalia & Asparagus

Prepare the feta skordalia

Meanwhile, peel and finely grate the garlic.

Cut the lemon[s] in half.

Chop the parsley finely, including the stalks (keep the chopped leaves and stalks separate!) and set aside for later.

Mash the feta with a fork until smooth. Re-boil a kettle.

 

4 Pan-fried Scallops & Crispy Chorizo, Feta Skordalia & Asparagus

Cook the diced chorizo 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat.

Once hot, add the diced chorizo and cook for 5-6 minutes or until starting to crisp.

Once starting to crisp, transfer the chorizo and oil to a plate and reserve for later.

 

5 Pan-fried Scallops & Crispy Chorizo, Feta Skordalia & Asparagus

Finish making the feta skordalia

Return the drained potatoes to a low heat.

Add 50ml [100ml] milk, 2 tbsp [4 tbsp] olive oil, the grated garlic (Don't like raw garlic? Go easy!) and mashed feta and mash until smooth.

Once done, cover to keep warm and set aside until serving – this is your feta skordalia.

 

6 Pan-Fried Scallops With Chorizo, Feta Skordalia & Tenderstem

Cook your Tenderstem and prep the scallops

Pour the boiled water into a pot over a high heat. Add a pinch of salt.

Once the water comes to the boil, add the Tenderstem broccoli and cook for 4 minutes or until tender, then drain.

Meanwhile, pat the scallops dry with kitchen roll.

7 Pan-fried Scallops & Crispy Chorizo, Feta Skordalia & Asparagus

Cook your scallops

Return the pan to a high heat. Once very hot, add the scallops and cook for 1-2 minutes on one side until golden.

Once brown, flip the scallops and add the Chinese rice wine, capers, reserved chorizo and oil and cook for 1-2 minutes.

Add the chopped parsley, juice of 1/2 [1] lemon and a knob of butter and cook for 1 minute or until the scallops are cooked through. This is your scallops & chorizo.

8

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Serve up!

Cut the remaining lemon into wedges.

Serve the scallops & chorizo over the feta skordalia with the drained Tenderstem to the side.

Sprinkle over the flaked almonds and garnish with a wedge of lemon.

Enjoy!

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