Oak-Smoked Chorizo Extra Picante is the perfect accompaniment to seared king scallops. Pairing with a little celeriac purée and Bramley apple makes for a glorious canapé or starter and will be sure to impress your guests.
Scallops & Chorizo
Makes 6 Canapés or 2 Starters
6 King Scallops (Roe & Skirt Removed)
1/2 Good-Quality Cooking Chorizo Sausage (Cubed)
1/2 Bramley Apple (Sliced into Batons)
1/2 Lemon Juice
1/2 Celeriac (Peeled and Cubed)
1 Pint Milk
Freshly Cracked White Pepper
1) To make the celeriac purée: Place the cubed celeriac in a saucepan and cover with the milk. Bring to a simmer and simmer for 15 minutes or until tender. Drain the celeriac from the milk, reserving 4 tbsp of milk. Place in a blender and blend with the reserved milk until smooth. Season with salt and white pepper to taste. Set aside or keep warm to serve.
2) Coat the apple batons with the lemon juice, set aside. Fry the cubed chorizo over a medium heat for 5 minutes until slightly crisp and set aside.
3) Season the scallops with a little sea salt and fry over a high heat in a little olive oil. Cook for 1 minute each side to achieve a good sear. Be careful not to overcook.
4) Serve the scallops with the celeriac purée, chorizo, apple and a sprinkling of thyme leaves.