Hello, lovely readers! Today, I am thrilled to share a show-stopping recipe that brings the vibrant and bold flavors of Spain straight into your kitchen. We’re making Pan-Seared Scallops with Chorizo and Pea Purée. This dish is perfect for those moments when you want to impress your family or friends with minimal effort and maximum flavor.
—
## A Taste of Spain: Pan-Seared Scallops with Chorizo and Pea Purée
Have you ever found yourself reminiscing about your last holiday in the Mediterranean? The sun setting over the sea, the warm breeze, and, of course, the incredible food! Spanish cuisine is one of my absolute favorites, filled with robust and vibrant flavors that always leave me wanting more.
Today’s recipe is inspired by those unforgettable Spanish flavors. Juicy scallops, spicy chorizo, and a silky smooth pea purée come together to create a dish that is not only visually stunning but also melts in your mouth with every bite.
### Ingredients:
– 12 large scallops
– 100g chorizo, diced
– 200g frozen peas
– 1 small shallot, finely chopped
– 2 garlic cloves, minced
– 100ml chicken stock
– 50ml double cream
– 1 tbsp olive oil
– 1 tbsp butter
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
### Method:
1. **Prepare the Pea Purée:**
– In a medium saucepan, heat 1 tbsp of olive oil over medium heat.
– Add the finely chopped shallot and cook for 3-4 minutes until softened.
– Add the minced garlic and cook for an additional 1 minute.
– Add the frozen peas and chicken stock. Bring to a boil, then reduce heat and simmer for 5 minutes.
– Stir in the double cream and cook for another 2 minutes.
– Transfer the mixture to a blender or use an immersion blender to purée until smooth.
– Season with salt and pepper to taste and keep warm.
2. **Cook the Chorizo:**
– In a large non-stick frying pan over medium heat, add the diced chorizo.
– Cook for 5-6 minutes until the chorizo is crispy and oils have been released.
– Remove the chorizo from the pan and set aside, leaving the chorizo oil in the pan.
3. **Cook the Scallops:**
– Pat the scallops dry with paper towels and season with salt and pepper on both sides.
– Add 1 tbsp of butter to the pan with the chorizo oil and increase the heat to high.
– Once the butter is melted and foamy, add the scallops to the pan.
– Sear the scallops for 1-2 minutes per side until they form a golden crust and are cooked through.
– Remove the scallops from the pan and set aside.
4. **Assemble the Dish:**
– Spoon the warm pea purée onto serving plates.
– Arrange the scallops on top of the purée.
– Sprinkle the crispy chorizo pieces over the scallops.
– Garnish with chopped fresh parsley.
– Serve immediately and enjoy!
—
I absolutely love how this dish comes together so effortlessly, yet looks and tastes like it was crafted in a high-end restaurant. The sweetness of the scallops, the spicy kick from the chorizo, and the fresh, creamy pea purée balance each other perfectly. It’s a marriage of flavors that truly celebrates the essence of Spanish cuisine.
Try this recipe for your next dinner party or a special family meal. I promise, it will be a feast for both the eyes and the palate. Don’t forget to let me know how it turned out in the comments below, and share your photos on Instagram with the hashtag #AlsCookingBlog.
Happy cooking, and as always, enjoy the journey of creating something delicious in your own kitchen!
Cheers,
Al
Ingredients
– 12 large scallops
– 100g chorizo, diced
– 200g frozen peas
– 1 small shallot, finely chopped
– 2 garlic cloves, minced
– 100ml chicken stock
– 50ml double cream
– 1 tbsp olive oil
– 1 tbsp butter
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Method
1. **Prepare the Pea Purée:**
– In a medium saucepan, heat 1 tbsp of olive oil over medium heat.
– Add the finely chopped shallot and cook for 3-4 minutes until softened.
– Add the minced garlic and cook for an additional 1 minute.
– Add the frozen peas and chicken stock. Bring to a boil, then reduce heat and simmer for 5 minutes.
– Stir in the double cream and cook for another 2 minutes.
– Transfer the mixture to a blender or use an immersion blender to purée until smooth.
– Season with salt and pepper to taste and keep warm.
2. **Cook the Chorizo:**
– In a large non-stick frying pan over medium heat, add the diced chorizo.
– Cook for 5-6 minutes until the chorizo is crispy and oils have been released.
– Remove the chorizo from the pan and set aside, leaving the chorizo oil in the pan.
3. **Cook the Scallops:**
– Pat the scallops dry with paper towels and season with salt and pepper on both sides.
– Add 1 tbsp of butter to the pan with the chorizo oil and increase the heat to high.
– Once the butter is melted and foamy, add the scallops to the pan.
– Sear the scallops for 1-2 minutes per side until they form a golden crust and are cooked through.
– Remove the scallops from the pan and set aside.
4. **Assemble the Dish:**
– Spoon the warm pea purée onto serving plates.
– Arrange the scallops on top of the purée.
– Sprinkle the crispy chorizo pieces over the scallops.
– Garnish with chopped fresh parsley.
– Serve immediately and enjoy!
