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

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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