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Monday, 13 October 2014

Scallops, Chorizo, Apple Puree and Cider Butter

Scallops and chorizo have long been considered a match made in heaven.  Here I take it a step further by adding in an apple puree and a delicate cider butter sauce.

I have customers who will book every time that scallops are on the menu.  Unfortunately, availability is not always guaranteed and the price can be variable.  
If you can get fresh scallops then go for it, alternatively individually frozen scallops, if defrosted correctly, can be just as good.
One secret to scallops is not to over cook them. Literally a quick sear on each side is sufficient.  Once overcooked they become chewy and hard.

For 4 portions here's what you will need;
16 - 20 scallops (whether or not you remove the coral is up to you)
16 -20 slices of chorizo sausage ( probably 3 sausages) I buy uncooked chorizo sausages, cook them whole and then slice them.  Each slice is roughly the same as a scallop.
2 Apples (Granny Smith or similar)
Small glass dry cider
100 g butter
Splash wine vinegar

To Make the Apple Puree;
Peel, core and slice the apples.  Put in a pan with a little water and heat over a medium heat.  Once the apple has softened drain off the excess liquid and transfer the apple to a liquidizer/blender.  Puree and put aside until needed.

Cook the scallops in a hot skillet pan with just the barest drizzle of oil.

To assemble the dish I usually put the chorizo with the apple on top and the scallop on top of that and finish with the sauce.

For the sauce;
Bring the cider to a gentle simmer and reduce by half.  Add the vinegar.  A piece at a time stir in the butter until the sauce starts to thicken.  Season with salt and pepper and serve at once.