Hands down, this is one of Chef David’s favorite scallop dishes. The combination of the chorizo, scallops, and chutney bring about a unique texture and flavor. You’ll be surprised at how easily this recipe comes together!
- 12 Weathervane scallops
- 3 oz chorizo
- 1 tsp black peppercorns, cracked
- 1/4 tsp fennel seeds
- 1/4 star anise
- 2 tbsp of olive oil
- micro greens
- 1 tbsp of olive oil
- 2 cups of plum tomatoes, peeled, seeded and chopped
- 1 tsp tomato paste
- 1/4 tsp chilli powder
- 1 tbsp of white wine vinegar
- 1/2 green pepper
- 1/2 red pepper
- 1/2 yellow pepper
- 1 pinch of espellete pepper
- 1/2 tbsp of olive oil
For the tomato chutney, heat the olive oil in a pan, add the plum tomatoes, tomato paste, chilli powder, some salt, and white vinegar. Slow-cook for 15 minutes or until almost dry. Remove from the heat, check the seasoning and cool
For the peppers, roast the skin over an open flame or under a grill until it begins to bubble. Put the peppers in a paper bag and chill immediately. When cold, peel off the skin. Cut the flesh into a small dice. Add espellete pepper and olive oil and set aside
Pat the scallops dry with a paper towel. Crush the peppercorns, fennel seeds and star anise, then transfer to a bowl, add some salt and ½ tablespoon of olive oil. Marinate the scallops in the spiced oil mixture and grill on a hot non-stick pan until gently browned on both sides. (about a minute on each side). Set aside.
Since chorizo emits a good amount of its own oil, heat a dry pan over medium high heat and add chorizo. Cook until brown and serve with scallops.
To plate, serve 3 scallops to a portion on top of a droplet of tomato chutney. Top with the roasted mixed peppers, chorizo and a sprinkling of micro greens.