Tuesday, 14 April 2015

MADE: Scallops on Chorizo with Pea Puree

Scallops were something I really wasn't keen on when I was younger. I think it must have been the texture. Come to think of it, there were a lot of seafood-y things I really wasn't a fan on.

I definitely think fish/seafood is something a lot of people come to love with age. I remember a few years back in a seafood restaurant up in Sheffield trying to stomach Oysters and I really couldn't do it. Fast forward to a delicious meal at The PuLi in Shanghai and I'm sharing multiple plates of oysters, thoroughly enjoying them.

Scallops aren't the cheapest of things, but they are so, so worth it. 3-4 for one person is fine. My local Tesco has a great fish counter and although you pay around £2 per scallop, it's justifiable as a treat.

70% of my diet seems to consist of chorizo at the moment, so it would have been a crime not to whip up this combination. And the pea puree? It goes perfectly. And the best news is that all of this is so simple.

A note about the chorizo - get it from a deli counter. Again, your local supermarket will have better chorizo than whatever you can get out of the fridge (unless it's in Spain, then well, you win...)
I got 2kg of Chorizo for around £3 and it tastes so much more authentic than any of the ready to cook stuff you can bang in the oven.

For one person (obviously double, triple etc. depending on how many you're cooking for. OBVIOUS.):
3-4 scallops
3-4 slices of chorizo
A knob of butter
1/4 lemon
black pepper
sea salt
1 tbsp olive oil

For the pea puree (which will guarantee leftovers):
200g frozen peas
2 shallots, finely diced
1 tbsp olive oil
100 ml almond milk (or normal milk if you're not intolerant like moi)
1/2 tsp sea salt

1. To make the pea puree, add the finely diced shallots and a little bit of oil to heated frying pan. Sweat on a low heat to soften - not colour. Add the peas, salt and milk. Allow to simmer for 5-8 minutes.

2. Drain the milk in a jug and blitz the remaining ingredients for a minute or two until smooth. You can add a little of the milk to make the consistency thicker - I used my Nutribullet for this and it was absolutely perfect.

3. Make sure you cool the puree quickly (I put mine in the fridge while I prepared the rest) so it keeps it's colour.

4. Heat a frying pan on a low heat with a tiny bit of oil and cook your sliced chorizo - you will only need a tiny bit of oil as the sausage gives off plenty of oil.

5. While the chorizo heats, grab another frying pan for your scallops. Use the rest of the olive oil, lemon and butter to cook the scallops in. Scallops will only need a couple of minutes on each side.

6. When the scallops have cooked to your liking, dish everything up.

Serve with a slice of lemon and sprinkle some black pepper over the top for extra flavour.

Do you have scallops at home? What are your favourite things to dish them up with? I love them with some black pudding and lemon as well.


No comments:

Post a comment