Pan Roasted Scallops, Creamy Cauliflower, Sticky Chorizo & Potato










A wonderful light snack or starter offering juicy scallop meat with sweet and spicy sticky textures.



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     (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 


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


  • When frying your scallops ensure you control the heat of your pan, to avoid over colouring and cooking.  

  • Cauliflower puree may be prepared in advanced and reheated just before you plate.

  • Your chorizo oil will naturally be released from the meaty Smokey sausage.

  • Sweet potato and chorizo also eats nice as a delicious warm salad.

  • All fish eats great with cauliflower puree.

  • To make your puree extra smooth, blend for longer and add a little more liquor of butter.

  • The dish looks great on a black plate.