Scallops, Chorizo and Apple

Scallopes, Chorizo and Apple

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

Scallops, Chorizo and Apple
Serves 4

Ingredients:

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

Method:

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.

Enjoy!

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Scallops & Chorizo

Scallops & Chorizo

 

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

 

Scallops & Chorizo
Makes 6 Canapés or 2 Starters

Ingredients:
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
Thyme Leaves
Sea Salt
Freshly Cracked White Pepper

Method:

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.

Enjoy!