Ingredients

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Steps

Place verjuice, vinegar and saffron in a saucepan set over medium heat, and warm through. Remove from heat, set aside for 5 minutes, then strain into a bowl. Slowly whisk in olive oil, season to taste with salt and pepper, and set aside.
Place a frying pan over medium heat. Cook chorizo for about 1–2 minutes each side until crisp. Drain well on paper towel and set aside.
Increase heat to medium-high, add scallops and sear for about 1 minute each side until just cooked.
To serve, divide scallops among cleaned shells. Top with chorizo, drizzle with saffron vinaigrette and garnish with fennel fronds.