Scallops with Chorizo Jam
Indulge in a remarkable culinary experience with this dish, featuring a harmonious combination of sustainably sourced and exquisitely flavourful scallops, expertly complemented by our chef-made condiments. Picture it as a delectable 'mini surf & turf in a shell,' offering an unparalleled delight. If you have an affinity for scallops, prepare to be enamoured by this extraordinary creation.
- Dish Type: Main (with sides)
- Serves: 2
- Preparation time: 15 mins
- Cooking time: 10 mins
- Difficulty: Easy
- Cuisine type: British
*8 Hand-Dived Scallops (Frozen) *50g (cooking) chorizo, chopped *50g granny smith apple, chopped *50g shallot, chopped *100g sugar *250g apple juice *50g parmesan, finely grated *1x avocado *Coriander to garnish
Clean and prepare the Scallops. Rinse the scallops under cold running water several times. Pat them dry with a paper towel to remove any excess moisture.
To make the Chorizo Jam, add the oil, chorizo, onion and apple to the pan on a medium heat. Cook for a few minutes.
Add the sugar and apple juice to the pan and reduce until you get a jam consistency.
To make the avocado purée, blend an avocado until smooth, about 30 - 40 seconds.
Grate the parmesan onto a baking sheet and microwave for 30 seconds.
Oil the scallops and season to taste.
Cook scallops until golden, approximately 1-2 minutes per side.
Serve in half scallop shells with avocado puree and chorizo jam, and parmesan crisp.
Serves 2 people as a main course with a side (Chef Brett suggests Chips and a Rocket salad) or 3 people as a starter.
Nutrition per serving
Energy 407cal / 1706kj Fat 16.9g Saturates 6.0g Carbs 34.0g Sugars 27.7g Protein 27.6g Salt 2.1g