Scallops with Chorizo Jam

Indulge in a remarkable culinary experience with this dish, featuring a harmonious combination of sustainably sourced and exquisitely flavourful scallops.

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 or 3 people as a starter.

8 Hand-Dived Scallops

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