Chorizo Spiced Scallops With Pea Puree
Cooking time :
Small (we got ours from FRESHPICK),
Salt 1 tsp + more to taste,
Oil 2 tbsp,
Chorizo 110g, casings removed and sliced,
Lemon 1/2 juiced, to finish,
Parsley 4 tbsp, chopped,
For the Pea Puree
Frozen Peas 500g,
Garlic 3-4 cloves,
Butter 1 tbsp,
Hung curd/ Greek yoghurt 50g,
Salt 1 tsp, plus more to taste,
- For the puree, cook the peas along with the garlic in boiling, slightly salted water until tender, then drain and tip into a blender, adding the butter and curd. Season to taste with salt and blend to a course puree. Marinate the scallops in the oil and salt and leave it aside.
- Chop the chorizo up. Heat a heavy-based and, when hot, dry-fry the chorizo round until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes.
- Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about half a minute a side.
- Return the chorizo to the pan with the scallops, add the lemon juice and take it off the flame. Arrange on a serving plate along with the pea puree. Garnish with some parsley and serve.