Scallop and Chorizo Skewers: Flavorful Seafood

Scallop and Chorizo Skewers

An easy seafood recipe and flavor sensation: Seafood enthusiasts craving simplicity and vibrant taste need to search no further than these Scallop and Chorizo Skewers.

Finely diced protein-rich chorizo pairs perfectly with plump scallops for this quick and impressive kabob recipe. With minimal prep, outdoor cooking adds smoky flavor without fuss – bringing more easy seafood from the ocean to the table.


  • 16 scallops
  • 1 link Spanish chorizo sausage, finely diced
  • 16 wooden skewers soaked in water
  • Olive oil
  • Salt and pepper


Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4
Calories per serving: 200 calories
Country of Origin: Spain

Alternate threading scallops and chorizo onto skewers. Brush lightly with olive oil and season. Grill over direct high heat for 2-3 minutes per side until the scallops are opaque and the chorizo is browned. Enjoy immediately!

Scallops offer high protein, B12, and minerals. Chorizo contributes complex flavors without much fat or cholesterol. Grilling adds minimal prep without sacrificing fresh ocean flavor. Skewers enhance portion control and handheld eating. An outdoor grill brings this easy seafood recipe together for all seafood lovers!

Nutritional Breakdown

Scallops: Lean, low-cal protein. Contains selenium supporting thyroid function.
Chorizo: Pork adds umami flavor while spices boast antioxidants.

Frequently Asked Questions (FAQs)

How do I prep if grilling isn’t an option? Broil for 5 minutes per side until browned and cooked through.
Any substitutes? Shrimp or firm fish like mahi-mahi work well in place of scallops.

Satisfy your seafood craving, anywhere!

Whether at home or on the go, these Scallop and Chorizo Skewers ensure summer flavors extend into cooler months. Share protein-packed seafood perfection with those you care for – made easy!

Wine Pairings

White Wine

A dry Riesling or Sauvignon Blanc would be ideal. The acidity and minerals in these wines complement the seafood while balancing the fuller, meatier flavors of the chorizo. Look for wines from New Zealand, South Africa, or closer to home from Washington/Oregon.


On warmer days, a crisp rosé is always a crowd-pleaser. The dry styles from Provence match well. Cinsault-based rosés have red fruit flavors that sing with the scallops and spice.

Light Red

For those wanting a red, Pinot Noir offers bright cherry and herb notes to lighten things up against the chorizo. Look to the Pinot-Favor regions of Burgundy, Oregon, or Santa Barbara for good options.


For a festive choice, cava (Spanish sparkling wine) plays to the dish’s Iberian flavors beautifully. The enhanced acidity and fine bubbles cut through the fat in the sausage.

ⓘ Disclaimer:
Please note that the information provided in this blog post is for general informational purposes only and does not constitute professional advice. The author of this article is not an expert. It is important to consult with a qualified professional. The content of this blog post is based on the author’s personal experiences, research, and opinions. nor the author assumes no responsibility or liability for any consequences resulting from the use of this information. By reading this blog post, you acknowledge and accept that the information provided here is not a substitute for professional advice.

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