- 3 fresh chorizo sausages, sliced into rounds the thickness of a pound coin
- 4 spring onions, trimmed and sliced
- 2 red chillies, thickly sliced
- 24 scallops, cleaned (with 6 shells reserved and cleaned if you can get them)
- 2 tbsp runny honey
- Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes.
- Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve.