Scallops, chorizo and pea purée recipe

I love the flavours of scallop and chorizo and peas just give a lovely contrast, especially with mint!

Ingredients

  • King scallops – as many as you would like to serve but I had 6
  • 100g of chorizo chopped into 1cm pieces
  • 100g of peas
  • Mint leaves

That’s literally all the ingredients apart from salt and pepper and water!

Recipe

  1. I’m a firm believer in the microwave to keep vegetables fresh and green so, add peas to a microwave friendly dish with  some water, not too much! Cover with cling film and poke a hole in to release steam. Microwave on high for about 4 minutes.
  2. Meanwhile, add chopped chorizo to a frying pan on high heat with no oil needed. Keep stirring to prevent burning and then once crispy but not black, move this to a plate including all the lovely chorizo oil.
  3. Remove peas from the microwave and drain to remove water.
  4. Blend peas with some mint with a hand blender. How much mint is up to you! Add salt and pepper and if you like things a little spicy feel free to add some dried chilli flakes.
  5. Now to the scallops. If you manage to get king scallops in the shell, then remove the scallop from the shell by removing the muscle that keeps it attached. Then remove the orange roe.
  6. Reuse the frying pan you cooked the chorizo in and make sure it’s still hot!  Sprinkle salt and pepper on scallops and then sear in pan for 2 minutes each side.
  7. Place some of the scallops on the shells on the plate and serve up with chorizo, pea and mint purée and drizzle some of the chorizo oil over everything.

I served this with some pea sprouts but leeks would be lovely here too.  Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s