Baked Scallops with Spiced Tomato and Chorizo (Vieras al horno)

I seem to be going through a scallop moment right now. They are very quick to cook, taste very rich but are actually very healthy (low fat, high protein) and they are pretty much the first fish I have figured out that I really like, as opposed to tolerate when deep fried into oblivion. I’m just back from a trip to Venice, where I managed to get some scallop shells from a restaurant (weirdly, they are not that easy to get with scallops unless you have a specialised fishmonger nearby).Due to Ryanair weight limits on luggage, my boyfriend very kindly agreed to bring them over state borders in his shorts pockets, making a rather hilarious clacking noise which led to many disconcerted stares from our fellow passengers (nothing is more uncomfortable in air travel than an unexplained and unidentifiable noise).

This is a very quick and beautiful looking dish. It would make a great dinner party starter as it looks complicated and time consuming, but really is only about 15 minutes of work, and you can pre-prep them and just throw in the oven at the last minute. I am also having a bit of a moment with Rick Stein’s new Spanish cookbook, where I got these from, it has yet to throw me a bad recipe, and they are all relatively easy. I could not source guandillo chilli’s, so I used my old favourite smoked paprika instead. Serves 4 as a starter


  • 8 large scallops
  • 2 tomatoes, chopped
  • 70g chorizo, chopped
  • 1 teaspoon smoked paprika
  • 1 roasted red pepper (from a jar is fine), chopped
  • 3 shallots, finely chopped
  • 2 garlic cloves, chopped
  • a handful of breadcrumbs
  • olive oil


  • Preheat the oven to 200C.
  • fry the shallots and chorizo on a medium heat in a splash of oil for 8 or so minutes, adding the garlic for the last two.
  • Add the tomatoes, pepper, and paprika, season, and simmer for 3 minutes.
  • Clean the scallops.
  • Spoon the sauce equally between the 8 shells (use ramekins if you can’t find shells).
  • Slice the scallops in half horizontally and place on top of the sauce.
  • lightly season.
  • Top with breadcrumbs tossed in olive oil.
  • Bake for 8-9 minutes (the crumbs should be golden, the scallops a tiny bit coloured at the edges and springy)


3 thoughts on “Baked Scallops with Spiced Tomato and Chorizo (Vieras al horno)

  1. Fantastic – am sat at work writing out shopping list, but my Rick Stein book is at home – now I have the recipe! Scallop shells (with meat attached) can be got from Tesco fishmongers. Who would have thought?

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