with Cauliflower Purée and Chorizo

Jess and Emma's Scallops

Prep time: 25 mins
Cook time:  30 mins
Serves: 4


1 chorizo sausage, finely chopped

12 large scallops, on the half shell

Olive oil, for brushing

2 carrots, grated

Lemon wedges, to serve

Cauliflower Purée

1 tbs olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

1 small cauliflower, cut into small florets

250ml vegetable stock

125ml thickened cream


1. To prepare the purée, heat oil in a saucepan over medium heat. Cook onion, garlic and cauliflower until soft but not coloured. Add stock and cream. Bring to a boil. Simmer, covered, until cauliflower is very soft. Drain and reserve liquid. 

2. Blend cauliflower until smooth. Add enough of the reserved liquid to form a smooth purée. Pass through a fine sieve. 

3. To make chorizo crumb, cook chorizo in a medium non-stick frying pan over medium heat until browned and crisp. Drain on absorbent paper. 

4. To cook the scallops, heat a frying pan over high heat. Lightly brush the scallops with oil and lightly season. Add to pan and cook for 1 minute or until caramelised. Turn and cook for a further 30 seconds or until almost cooked. 

5. To assemble, spread carrot on a serving plate and top with scallop shells. Fill with a spoonful of puree and top with a scallop. Sprinkle with chorizo crumbs. Serve with lemon wedges.