Pan-Fried Scallops and Chorizo Butter Sauce
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Pan-Fried Scallops and Chorizo Butter Sauce

with Zesty Mash and Garlic Asparagus

Calorie Smart

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

450 grams


½ unit(s)


1 unit(s)

Echalion Shallot

1 bunch(es)

Flat Leaf Parsley

150 grams


3 unit(s)

Garlic Clove

60 grams

Diced Chorizo

10 grams

Chicken Stock Paste

20 grams

Unsalted Butter

(Contains Milk)

1 pack(s)


(Contains Molluscs May contain Crustaceans, Fish)

Not included in your delivery

125 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2378 kJ
Energy (kcal)568 kcal
Fat21.3 g
of which saturates10.1 g
Carbohydrate58.9 g
of which sugars8.2 g
Protein39.5 g
Salt4.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Baking Tray
Small Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 9. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. 

Peel and chop the potatoes into 2cm chunks. Zest and halve the lemon (see ingredients for amount).

Halve, peel and chop the shallot into small pieces. Finely chop the parsley (stalks and all). 


When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic (or use a garlic press). 

Pop the asparagus and half the garlic onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the middle shelf until tender, 10-12 mins.


Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the shallot and chorizo and stir-fry until softened and browned, 4-5 mins. Add the remaining garlic and cook for 30 secs.

Squeeze in the juice from the lemon and allow it to evaporate. Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins.

Stir in the butter until melted, then remove from the heat. Stir through the parsley. Transfer to a small bowl and set aside.


Drain the scallops. Pat dry with kitchen paper, then season with salt and pepper.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil (no need to clean).

When hot, add the scallops and cook until golden and piping hot, 4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw shellfish. The scallops are cooked when opaque in the middle.


Once the scallops are cooked, add the chorizo butter sauce back to the pan. Heat until warmed through, 1 min. Baste the scallops by gently spooning over the butter sauce, then remove from the heat. Add a splash of water if you feel it needs it.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Stir through a pinch of lemon zest.


Share the scallops between your plates, spooning over the chorizo butter sauce.

Serve the zesty mash and garlic asparagus alongside.