Chorizo-Oil Seared Scallops
Preheat the oven to 200. Pierce tomatoes and place on a baking tray with garlic and broccoli. Drizzle with oil and season. Roast in the oven for 10-15 minutes until the tomato skins are soft and slightly charred.
Meanwhile, heat more oil in a pan and add chorizo, diced into ½ centimetre cubes. When the oil reddens from the chorizo, add the shallot and stir for a couple of minutes, allowing all the flavours to mix until the chorizo starts to colour and the shallots are soft – around 5-10 minutes. Keep the pan out.
When the tomatoes and broccoli are done, pop the tomatoes out of their skins and straight into a blender, along with the garlic. Turn the oven down to keep the broccoli warm. Add the chorizo and shallot to the blender, reserving a few pieces of chorizo separately to add texture later on when plating. Blend on high speed until you have a smooth puree. Spoon into a ramekin and keep warm in the oven while you cook the scallops.
Heat the chorizo pan up again on high, and pat dry your scallops before dropping them into the red oil and searing them for about 90 seconds on each side. Add a small pat of butter and baste the tops as soon as you flip them.
Scallops are easy to overcook, so make sure that you remove them from the pan as soon as they’re done. To serve, place three scallops per plate on top of a spoonful of puree each, and arrange the broccoli in between the scallop fortresses. Dot the reserved cooked chorizo around, sprinkle with a few flakes of sea salt, a good grinding of black pepper, and serve immediately.
- 12 scallops, orange roe removed if you prefer
- 200g of cherry tomatoes
- 12 florets of tender stem broccoli
- 40g of Chorizo
- 1 banana shallot, finely chopped
- 2 cloves of garlic
- Olive oil
- Black pepper