Marcus Wareing's Buttery Scallops on a Bed of Crisp Chorizo
These tender scallops are topped with a tangy chilli sauce and sit on a mixture of tasty chorizo. Taken from the show Marcus Wareing at Christmas.
Ingredients
For the Green Sauce:
For the Scallops:
To Serve:
Method
Step 1
Roughly chop all the ingredients for your green chilli sauce and blend in a food processor until you have a smooth consistency (same thickness as double cream). Leave whilst you make the rest of your recipe.
Step 2
Heat a large non-stick frying pan over the heat and add a touch of oil and the diced chorizo and finely chopped shallots to a frying pan. Cook for a few minutes until softened and caramelised. Whilst these are cooking finely chop some of your left-over coriander and mint and add to your frying pan. Set aside and keep warm.
Step 3
Prepare your plate for the presentation of your scallops. Liberally spread sea salt on the base and add your scallop shells/small dishes on top of the salt.
Step 4
Time for the scallops; season the scallops then add these to a very hot frying pan heated with a little oil and add them in a clockwise direction to a hot frying pan, this will help remind you which ones were add first, ensuring that you do not overcook them. Do not shake.
Step 5
Cook for 1- 2 minutes on each side. Add a couple of knobs of butter and baste for the final minute.
Step 6
6. Once cooked, douse the scallops with the leftover warm butter and add the rest to the chorizo. Spoon the chorizo mixture into the shells, and top with the scallops and finally drizzle little green sauce on the top. Serve remaining green sauce alongside.
