Warm paprika scallop and chorizo salad recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 286 calories / serving
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Preheat the grill to high. Start by whisking together the dressing ingredients, season with salt and pepper. Score a criss-cross on the tops and bottoms of your scallops with a sharp knife, and rub all over with the paprika and a little seasoning. Place on a baking sheet, set aside.

Heat the oil in a frying pan over a medium heat. Add the chorizo and fry until it starts to crisp and release it’s juices. Add the onion and fennel and continue to fry for 3-4 more minutes to soften

Meanwhile to poach the eggs, bring a sauté pan of water to a simmer, add the vinegar then crack the eggs into separate sides of the pan. Poach for 2 minutes (for a runny yolk). Remove with a slotted spoon and drain on kitchen paper.

Drizzle the scallops with a little oil and place under the grill for 2 minutes each side. Remove and squeeze over ½ a lime. Add the onion and drizzle with the pan juices. Final top with a poached eggs and a sprinkling of coarsely ground black pepper.

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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid. 


  • Ingredients

  • 12-16 scallops & mussel removed
  • good pinch smoked paprika
  • 1tbsp olive oil, plus extra for drizzling
  • 100g chorizo, sliced into rings
  • ½ small fennel bulb, finely chopped
  • ½ red onion, finely chopped
  • 4 medium eggs
  • 1/2 lime, cut into wedges
  • 100g ready roasted peppers, drained and sliced into strips
  • bag of salad leaves, such as watercress
  • For the dressing

  • 1tbsp cyder vinegar, plus a tsp for poaching
  • 2tbsp extra virgin olive oil
  • pinch light brown sugar
  • Energy 1190kj 286kcal 14%
  • Fat 23g 32%
  • Saturates 6g 29%
  • Sugars 3g 3%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 5.2g Protein 17g Fibre 2.5g


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