Amazing Scallop recipe - Scallop & Chorizo recipe.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces fat while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

Slice 2 cloves of garlic thinly and sweat them down in a pan with olive oil for around 3 minutes.

Add half a head of cauliflower, chopped into florets, to the pan and cook for another 3 minutes, mixing well.

Pour in 275 milliliters of full fat milk and 40 milliliters of double cream, simmering without boiling for a controlled cook.

Boil an ear of corn in seasoned water for 10 minutes, then cool under a cold tap.

After 15 minutes, blend the cauliflower mixture with 1.5 teaspoons of truffle oil until smooth, keeping warm on low heat.

Slice 1 clove of garlic and half a red onion thinly, and chop the chorizo into half circular shapes.

In a hot sautéing pan, add olive oil, then the onions and garlic with a pinch of salt, sweating for 5 minutes.

Add the corn and chorizo to the pan, cooking for another 5 minutes before transferring to a heatproof dish and placing in the oven at 170 degrees Celsius for 15 minutes.

In a hot pan, add 1 teaspoon of butter and let it foam, then add 150 grams of spinach, cooking until wilted.

Season the scallops with salt, then add them to the hot pan, cooking one side for 1.5 minutes before turning them with a teaspoon and cooking for another 1.5 minutes.

Add 1 teaspoon of butter and juice from half a lemon to the pan with the scallops, shaking gently before removing from heat.

Deglaze the pan with Thatcher's Haze cider, adding the chorizo and corn mixture to the spinach, then layering the cauliflower puree on the plate.

Top the puree with the spinach and chorizo mixture, then place the scallops on top and drizzle with the cider glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens