Scallops with chorizo & hazelnut picada recipe | Good Food

Ingredients

• 12 queen scallops cleaned and 4 clean scallop shells
• 1 tbsp extra-virgin olive oil plus extra for drizzling
• 80g chorizo cut into small chunks
• squeeze of lemon juice
• 30g butter
• 1 tbsp olive oil
• 40g rustic bread (such as sourdough), cut into 1cm cubes
• 2 garlic cloves sliced
• 15g skin-on hazelnuts
• ½ unwaxed lemon zested and juiced
• 1 tbsp finely chopped coriander
• ¼ tsp sherry vinegar
• 1 tbsp amontillado sherry