Grilled scallops with chorizo on pea purée
About a month ago, we were in Seville, Spain for a short trip to visit our good friends, Sergio, Corinna and Sergio’s family. They threw a lovely seafood barbeque at home for us and introduced us to some of their local tapas bars and we revisited a few of the ones we ate at from our last trip a few years back. Foodwise, Seville is like a little hidden gem and I will share a write-up soon of the food we experienced there. In the mean time, I’m able to share a little ‘ode to Spain’ K prepared recently, with you.
What you’ll need
- 6 large king scallops, shelled, corals optional
- 1tbsp olive oil
- black pepper
- 50g cooking chorizo, cubed
- 100g frozen peas, defrosted
- 1 clove garlic (skin-on)
- 1 knob of butter
- 1tbsp extra virgin olive oil
- sea salt
To put your dish together
- Coat the scallops with olive oil and season slightly with black pepper. This can be done 1-2 hours in advance to allow for the oil to be absorbed (reduces sticking and spitting when cooking).
- Lightly brown the chorizo on low heat (oil is not required as the chorizo will release enough to cook itself in). Keep warm in an oven on low heat (80°C) taking care that the chorizo does not crisp up.
- Blanche the peas and garlic in a pan of salted boiling water for 2 minutes. Remove the garlic, refresh it in cold water, remove its skin and trim its ends.
- Drain the peas, reserving some of the water, blend into purée with the garlic, butter and extra virgin olive oil. Loosen the purée with 2-3 tbsp of cooking water, season with salt and pepper; and keep warm.
- Heat a griddle pan until smoking hot, grill the scallops for 45 seconds on each side. Check that the scallops are done by pressing lightly with your finger.
- Arrange the scallops on the pea purée, top with chorizo and drizzle with chorizo oil. Season with sea salt.
Yields 2 servings as a starter dish
Recipe by Chef K