Pan-fried scallops with butter-braised cabbage, chorizo and pea salsa
By: David Massey From: Good Food Live
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Pan-fried scallops with butter-braised cabbage, chorizo and pea salsa
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 2
Savour a stylish first course with David Massey's pan-fried scallops served with braised cabbage and a flavourful pea salsa
Ingredients
- 10g unsalted Butter
- 20g Chorizo, finely sliced and cut into strips
- 100 g Savoy Cabbage, finely shredded, blanched, refreshed in cold water and drained
- Salt, and freshly ground pepper
- Olive oil, or cooking
- 4 fresh Scallops, shelled with corals removed
- sprig of chervil, for garnish
For the pea salsa:
- 100 g frozen Peas, boiled, drained, refreshed in cold water and drained
- 1 Spring onion, sliced
- a handful of mint leaves
- 1 red chilli, deseeded and chopped
- 2 tbsp extra virgin Olive oil
- 2 tbsp Cider vinegar
- Salt, and freshly ground pepper
Method
1. First make the salsa. Place the peas, spring onion, mint, chilli, olive oil and cider vinegar in a food processor. Blend until well-mixed, season with salt and freshly ground pepper and set aside.2. Melt the butter in a large, heavy-based saucepan. Add in the chorizo and fry until the chorizo's oil is released.
3. Add in the cabbage and cook for 5-10 minutes, stirring now and then until the cabbage is tender. Season with salt and freshly ground pepper.
4. Meanwhile, lightly oil a non-stick frying pan with olive oil and heat it until hot. Season the scallops with salt and freshly ground pepper and fry briefly on both sides, allowing around 1 and a half minutes per side. Slice the scallops in half.
5. To serve, place the cabbage on serving plates. Top with the scallop halves, spoon over a generous amount of pesto, garnish with chervil and serve at once.
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