Seafood and Spanish sausage with kale Recipe

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2 - 3




10 min


15 min

Nutrition per portion

Calories 250 kCal 13%
Fat 14g 20%
  -  Saturates 4g 20%

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


  • 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


  • 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.

  • 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.

  • 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.

  • 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.

More Recipe Ideas

Top Tip

Remove the white, opaque muscle from the scallops before cooking them.