appetite magazine
Roast scallops with chorizo jam
 
 
Author:
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
  1. For the chorizo jam: In a medium sized pan, fry off the chorizo to start releasing the fat.
  2. Remove meat from the pan, turn heat down and add the onion.
  3. Sweat off the onion in the chorizo oil until it is soft and starts to lightly caramelise.
  4. Then add garlic, sugar, vinegar and maple syrup.
  5. Stir until the sugar has dissolved and cook over a low heat for 10 mins until you have a nice thick consistency.
  6. Then add the chorizo back to the pan.
  7. For the scallops: Preheat another frying pan.
  8. Once hot, add 1 tbsp oil and place the scallops presentation side down and lightly fry for 1 min.
  9. Once that side is golden brown, place a generous knob of butter in the pan.
  10. Once foaming, turn the heat off, flip scallops and baste.
  11. Season with Maldon salt and a squeeze of lemon.
  12. Place scallops on a serving plate, serve a generous amount of chorizo jam on top and garnish with some finely chopped chives.
  13. If you have chorizo jam left over, it’s amazing with fried eggs on sourdough toast.
Recipe by appetite magazine at https://www.appetitemag.co.uk/roast-scallops-with-chorizo-jam/