Coating the scallops will stop them sticking and spitting in the pan

INGREDIENTS
let’s get cooking
Coat the scallops with half the olive oil and some cracked black pepper and place into the refrigerator.
Coat the scallops with half the olive oil and some cracked black pepper and place into the refrigerator.
Strain the peas and garlic while reserving the cooking water and refresh the peas in a bowl of ice water.
Strain the peas and garlic while reserving the cooking water and refresh the peas in a bowl of ice water.
Strain the peas and garlic while reserving the cooking water and refresh the peas in a bowl of ice water.
Heat a small frying pan and dry fry the chorizo in the pan on a low heat just so the chorizo caramelizes and releases its oil.
In a separate pan, heat the remaining olive oil until the pan just starts to become smoky.
Place the scallops into the pan and cook for 1min each side. Remove from pan and place onto one side of a small plate.
Smear other side with the pea puree then spoon
chorizo and oil over the scallops.
Ingredients
INGREDIENTS
Directions
let’s get cooking
Coat the scallops with half the olive oil and some cracked black pepper and place into the refrigerator.
Coat the scallops with half the olive oil and some cracked black pepper and place into the refrigerator.
Strain the peas and garlic while reserving the cooking water and refresh the peas in a bowl of ice water.
Strain the peas and garlic while reserving the cooking water and refresh the peas in a bowl of ice water.
Strain the peas and garlic while reserving the cooking water and refresh the peas in a bowl of ice water.
Heat a small frying pan and dry fry the chorizo in the pan on a low heat just so the chorizo caramelizes and releases its oil.
In a separate pan, heat the remaining olive oil until the pan just starts to become smoky.
Place the scallops into the pan and cook for 1min each side. Remove from pan and place onto one side of a small plate.
Smear other side with the pea puree then spoon
chorizo and oil over the scallops.