Pan Roasted Scallops, Creamy Cauliflower, Sticky Chorizo & Potato
A wonderful light snack or starter offering juicy scallop meat with sweet and spicy sticky textures.
Shopping Basket
(Serves 4)
3 prepared scallops per portion (12 to buy) 100grm cauliflower
40grm butter
100grm peeled sweet potato
75grm chorizo cubes (approx 10mm)
4 tbsp clear honey
Fresh pea shoots or herbs
From the cupboard
Drizzle of vegetable oil
Seasoning
Kitchen towel
The Cooking
Slice your cauliflower florets and place onto the boil with a pinch of salt until soft. Dice your sweet potato into 10mm cubes and blanch in boiling salted water for 60 seconds, refresh in cold water and dry with a piece of kitchen towel. Place a non-stick pan onto the heat with a drizzle of oil, fry your scallops on each side for a couple of minutes until golden brown in colour, remove and rest the scallops for a couple of minutes, brush glazing with clear honey. In the same pan add your chorizo and potato, fry until golden and sticky. Drain your cauliflower, place into a small jug, add 3 tbsp of the cooking water, with the butter and hand blend until smooth and silky.
To Plate
Swipe a spoon of cauliflower across the centre of your plate; evenly arrange the scallops, sticky diced potato and chorizo on top. Finish with a drizzle of chorizo oil and fresh pea shoots or herbs
Rob’s Tips
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When frying your scallops ensure you control the heat of your pan, to avoid over colouring and cooking.
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Cauliflower puree may be prepared in advanced and reheated just before you plate.
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Your chorizo oil will naturally be released from the meaty Smokey sausage.
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Sweet potato and chorizo also eats nice as a delicious warm salad.
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All fish eats great with cauliflower puree.
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To make your puree extra smooth, blend for longer and add a little more liquor of butter.
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The dish looks great on a black plate.
