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Seared Scallops with Honey and Garlic Chorizo and Salsa Verde
Recipe by Andy Allen
- Steps
- Ingredients
Steps
- Half-fill a saucepan with vegetable oil and place over a high heat until 180°C.
- For the cauliflower puree, place the cauliflower in a saucepan, cover with milk and place over a high heat and bring to the boil, reduce to a simmer and cook for 15 minutes or until tender. Strain, reserving milk. Place cauliflower in a blender, add the butter and some of the cooking milk and blend until smooth.
- For the salsa Verde, place the garlic, capers, anchovies and herbs in a mortar and using the pestle pound to a paste. Add the mustard and vinegar then incorporate the oil. Season with salt and pepper.
- For honey and garlic chorizo, heat an oiled frying pan over a high heat, add the chorizo and cook for 1-2 minutes each side or until browned, add the garlic and sauté for a minute, remove from heat and add the red wine and honey. Slice the chorizo into matchsticks.
- Lower the sweet potato carefully in the oil and cook until light golden and crisp, drain onto a plate lined with paper towel.
- Heat frying pan over a high heat, add the remaining oil then the butter, season the scallops with salt and pepper and cook, in batches, for 40 seconds each side or until cooked to your liking.
- Spoon the salsa verde in a thin line in the centre of a serving plate, place the chorizo along the line, top with scallops with the sweet potato chips around the side.
Notes
Preparation: 20 minutes Cooking: 60 minutes
