Pan Fried Scallops, Garlic & Pea Puree, Chorizo - Helm Crag
6 x king scallops (roe off)
6 x slices of chorizo or 50g diced
1 x garlic clove
100g x frozen peas (defrosted & cooked)
50g x salted butter (melted)
Splash of olive oil
Knob of salted butter
Maldon salt for seasoning
First make the pea puree by boiling together the garlic clove and peas for two minutes, then straining and blitzing with the melted butter until smooth. Add a little of the strained water if the puree is too thick. Check the seasoning. Keep warm.
Heat up a little oil in a griddle pan and fry off the chorizo until cooked and a little crispy on both sides. Keep warm.
Wipe out the griddle pan and add a little more oil and heat until smoking hot.
Add the scallops one at a time clockwise starting from 12 o'clock. Add a knob of butter and allow them to sizzle for two minutes then flip them over (starting at 12'clock again) and repeat for another two minutes.
While they are cooking, arrange some of the pea puree on a plate, then top with three scallops and the chorizo.