Serves 2 Prep time: 5 minutes Cook time: 20 minutes Ingredients: 500g Jersey Royal potatoes 300g
Prep time: 10 minutes
Cook time: 12-15 minutes
3 tsp olive oil
225g Jersey Royal potatoes, sliced or cubed
2 spring onions, cut diagonally
25g chorizo chopped1 tsp olive oil
½ tsp lemon zest
2 sprigs of thyme
Handful of rocket
Most scallops come ready prepared without the corals, but if buying from a fishmonger simply cook them alongside the main scallops, they are just delicious.
- Heat 2 tsp of the olive oil in a small frying pan, add the potatoes and fry, turning regularly for 7-8 minutes until just tender and golden. Add the spring onions and chorizo and cook for a couple of minutes until the chorizo has released its oil and the spring onions are wilted. Remove from the pan, set aside and keep warm. Wipe out the pan with kitchen paper.
- Dry the scallops with kitchen paper and season with salt and pepper. Heat the remaining oil in the pan until hot, add the scallops and sear them for a minute until just beginning to brown, turn and cook for a further 30 seconds. Remove from the heat, add the butter, lemon zest and thyme, allowing the butter to melt and coat the scallops. Spear the scallops onto skewers.
- Spoon the potato mixture onto 2 plates, add the scallop skewers, drizzle over the buttery juices before serving and scatter the rocket.
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