Hervey Bay Scallops with Pea Puree & Chorizo

Ingredients

2 Dozen Hervey Bay Scallops (in the shell)

1 Barossa Fine Foods Chorizo

2 Cups Frozen Baby Peas

Sea Salt

Black Pepper

2 Cups Chicken Stock

1 tbls Butter

1 tbls Cream

Olive Oil

Micro Red Sorrel leaves or Baby Herbs, to serve

Method

Gently remove the skin from the chorizo, cut into pieces. Place in the bowl of a small food processor and pulse until the chorizo is roughly chopped into small pieces.

Heat a frypan over a medium heat, add the olive oil and chorizo, stirring regularly with a wooden spoon, fry until golden and crispy, set aside and keep warm.

To prepare the pea puree, place the chicken stock in a saucepan and bring to the boil. Add a pinch of sea salt and the peas, cook for a couple of minutes until the peas are tender.

Drain the peas and very well then place in a small food processor with the butter, process until the puree is smooth, stir in the cream and season with sea salt and black pepper. Return the pea puree to a clean saucepan, keep warm while you cook the scallops.

Gently remove the scallops from their shells, pat the shells dry with paper towel, place on a tray and keep warm in a low oven.

To cook the scallops, season lightly with sea salt, heat a frypan over a medium heat. Once hot add a little olive oil, place scallops in the pan for one minute on each side, remove from the pan.

To serve, place a little of the warm pea puree on each shell, top with a scallop and the Chorizo crumb, drizzle with olive oil and garnish with the micro sorrel leaves or baby herbs.

Cook’s Tip

Serve 3-4 scallops per person as an appetiser or 6 per person as an entree.

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