Scallop and chorizo gratin: The perfect weekend recipe and it’s ridiculously easy

Tastiest thing I’ve ever made.

I’m not going to lie to you guys, I’m terrible in the kitchen. I’ve always wanted to be the type of person who waltzes into a kitchen and “whips something up” without any fuss.

I will never be that person.

What I have discovered of late, is there are ways around this. My key to happiness when it comes to cooking is pretty simple, it’s a roasting dish. You turn on the oven, put a bunch of ingredients in a dish and twenty minutes later you have a pretty decent meal that’s not an oven pizza. That’s a big fat win in my books.

I was recently gifted a fantastic book on roasting dish recipes, now don’t get me wrong,  I do enjoy following a recipe but I also like to change it up because honestly there’s always a shit tonne of onions IN EVERY RECIPE which I can’t deal with.

So, I’ve tweaked the recipe to my style and this simple scallop and chorizo gratin was a roaring success in my house, it’s a gorgeous way to cook scallops if you’re a little concerned about how fancy they are too.

Please see below the instructions and also my social media from my evening of roasting tin debauchery.

Yes that’s a Beyoncé gif… I only cook with Beyoncé playing.

Serves : 2 

Prep : 10 minutes (if that) 

Cook : 20 – 25 mins 

What you’ll need: 

• A roasting tin (It will change your life)
• 300g scallops (I just got frozen ones from Tesco)
• 75g Chorizo
• Salt
• Pepper
• 250ml double cream
• Parsley leaves
• Spinach (This is basically whatever greens you want in the dish I added Pak Choi, you can add leeks either)
• 50g breadcrumbs
• 1/2 lemon zest
• 1 tablespoon olive oil
• 30g cheese of choice (I’m a mozzarella gal but parmesan will also work)

Method: 

1. Basically chuck it all in the dish
2. Ok, if you want to be a bit more methodical, preheat the oven to 180 degrees fan/200 degrees gas
3. Place all of your greens on the base of the roasting dish and season with some salt and pepper
4. Arrange the scallops and chop the chorizo and scatter it evenly over the greens
5. Pour the cream over the entire dish
6. In a separate bowl mix the breadcrumbs with finely chopped parsley and cheese of choice plus lemon zest then scatter over the dish
7. Drizzle with olive oil
8. Bake for 20-25 minutes until the top is golden brown
9. Have a little kitchen dance because of how accomplished you are
10. Post to the Gram while it cools for 5 mins
11. Enjoy the tastiest meal you ever did cook.

The original recipe for this gratin can be found in The Quick Roasting Tin by Rukmini Iyer.