Roast scallops with chorizo jam
Author: Matthew Parsons
Ingredients
- 400g chorizo, peeled and diced
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 80g light brown sugar
- 2 tbsp sherry vinegar
- 1 tbsp maple syrup
- 12 large scallops
- vegetable oil
- unsalted butter
- Maldon salt
- squeeze lemon juice
- chives, finely chopped
Method
- For the chorizo jam: In a medium sized pan, fry off the chorizo to start releasing the fat.
- Remove meat from the pan, turn heat down and add the onion.
- Sweat off the onion in the chorizo oil until it is soft and starts to lightly caramelise.
- Then add garlic, sugar, vinegar and maple syrup.
- Stir until the sugar has dissolved and cook over a low heat for 10 mins until you have a nice thick consistency.
- Then add the chorizo back to the pan.
- For the scallops: Preheat another frying pan.
- Once hot, add 1 tbsp oil and place the scallops presentation side down and lightly fry for 1 min.
- Once that side is golden brown, place a generous knob of butter in the pan.
- Once foaming, turn the heat off, flip scallops and baste.
- Season with Maldon salt and a squeeze of lemon.
- Place scallops on a serving plate, serve a generous amount of chorizo jam on top and garnish with some finely chopped chives.
- If you have chorizo jam left over, it’s amazing with fried eggs on sourdough toast.
