, , , , , , , , , , , , ,

Scollops and chorizo

Serves: 1
Cooking time: 20 minutes

3 scallops, roe removed
100g frozen peas
20ml pork stock
1 Charcuti® chorizo grilling sausage, very finely diced and cooked
2 basil leaves, very finely shredded
3 baby plum tomatoes, deseeded and finely sliced
½ Yellow pepper, very finely diced
10g picked flat leaf parsley
30g panko breadcrumbs
10ml Mechant Gourmet lemon infused olive oil
20g fennel, very finely diced
20g Merchant Gourmet fire roasted red peppers, very finely diced and marinated in garlic oil


  1. Place the peas into a pot of boiling water and cook until tender then drain off and refresh in iced water
  2. Warm the pork stock through, meanwhile place the peas into a small container and blitz using a hand held blender. Slowly add the pork stock to the peas until the mix becomes a smooth puree, place in the fridge until needed
  3. Into a mixing bowl add the chorizo, basil, tomatoes, yellow pepper and 5ml of the lemon oil, mix and set to one side until needed
  4. Put the Panko breadcrumbs and the parsley into a small food processor and blitz until the mix becomes bright green, add a couple of drops of lemon oil to moisten the mix and set to one side until needed
  5. Place a pan onto the stove with a little oil over a high heat until the oil is searing hot, at the same time place the pea puree over a low heat to warm through stirring to stop burning
  6. Season the scallops and place in the pan, leave them for 2 minutes on one side and then turn over to cook for 2 minutes on the other side (times may vary depending on the size of the scallops)
  7. To serve, place the pea puree in a line across the plate and sit the scallops on top, then add the tomato and chorizo mix as shown, then either side add the fennel and parsley crumb, finish with a few cubes of fire roast peppers and serve immediately