Pan Roasted Scallops, Creamy Cauliflower, Sticky Chorizo & Potato
A wonderful light snack or starter offering juicy scallop meat with sweet and spicy sticky textures.
3 prepared scallops per portion (12 to buy) 100grm cauliflower
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
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.
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
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.