SEASONAL: FAST FISH


Scallops with chorizo, rocket and dill


‘Scallops and chorizo are the biggest-selling starter we’ve ever had at our brasserie – I even had complaints from customers when I took the dish off the menu. Try to buy hand-dived scallops that are as fresh as possible. The salty, spicy chorizo will really bring the sea-fresh scallops to life’


Preheat the grill to high. Slice the chorizo into 12 slices, no more than 5mm/¼in thick. Grill for 3 minutes, turning once, until crisp. Remove from the heat, cover with foil and set aside. Season the scallops with crushed sea salt and


freshly ground black pepper. Heat the oil in a wide, heavy-based frying pan and fry the scallops over a high heat for 40 seconds. Turn over and cook for a further 40 seconds. Remove from the heat. Divide the scallops and chorizo between 4


serving plates. Drizzle over the balsamic glaze and spoon over the warm juices from the grill pan. Sprinkle over the rocket leaves and garnish with dill. Serve straight away.


SERVES 4 INGREDIENTS


100g/4oz chorizo sausage 12 hand-dived scallops, off the shell, coral removed Crushed sea salt and freshly ground black pepper 1 tbsp olive oil


4 tsp ready-made balsamic glaze 1 handful (about 25g/1oz) fresh rocket leaves, rinsed 8 sprigs fresh dill


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