A deliciously simple starter of seared scallops, fresh chorizo and sautéed apple served with potato purée.
For the best potato purée, bake the potatoes in their skins before passing.
This dish is best made with fresh chorizo as cured can be a little overpowering.
Scallops, Chorizo and Apple
For the Potato Purée: 4 Baking Potatoes, 75g Unsalted Butter, 50ml Single Cream, Whole Milk, Sea Salt, Fresh Nutmeg
For the Scallops, Chorizo and Apple: 12 Scallops (Roe and Skirt Removed), 2 Fresh Chorizo Sausages (Diced), 2 Red Apples (Diced), Juice 1/4 Lemon, Sea Salt, Extra Virgin Olive Oil
1) First make the potato purée. Bake the potatoes in a hot oven until tender. Remove from the oven when ready and allow to cool slightly. Remove the flesh from the skin and pass through a ricer into a clean pan. Place the potato skins in a small pan and add a good amount of whole milk and bring to a simmer. Place the pan with the riced potato over a low heat, add the butter and allow to melt. Add the single cream and beat the potato. Strain the whole milk into the pan, little be little whilst beating until the desired consistency is achieved. Season to taste with sea salt and grated nutmeg. Keep warm or reheat before serving.
2) Fry the chorizo in a small pan until crisp. Meanwhile, season the scallops with a little sea salt and lemon juice and fry in a little olive oil over a high heat for around 1 minute each side or until well seared and just cooked – set aside to rest for 1 minute. Whilst the scallops are resting, sauté the apple in the pan the scallops were fried in for 30 seconds until lightly browned.
3) Serve the scallops on top of some potato purée with a little chorizo and diced apple. Drizzle with some extra virgin olive oil.