Scallops and Chorizo
Lidia Nowak
Pan Seared Scallops and Chorizo with Pedro Ximenez
Broth, Orange and Date Salad
Recipe by Lidia Nowak
Preparation Time: 10 Minutes
Cook Time: 25 Minutes
Serves 4
1 litre Campbells Real Stock Chicken
1 swede, peeled and 1cm diced
6 raw, thin chorizo sausages
2 oranges, supremed (peeled, segments removed with a knife, no
pith), diced
5 fresh dates, pitted, diced
salt
Lupi extra virgin olive oil
2 tbsp Pedro Ximenez sherry
1 tsp sherry vinegar
freshly ground black pepper
12 scallops, removed from shell
orange flavoured sea salt
small bunch of micro cress
1. Place the Campbells Real Stock Chicken in a medium sized
saucepan and bring to a simmer. Poach the swede in the stock until
tender. Remove the swede from the stock and set aside, reserving
stock.
2. Bring the stock back to a simmer and poach the chorizo until
cooked. Remove the chorizo from the stock, and once cooled, peel
off the skin and slice thinly on the diagonal.
3. Combine diced dates with oranges, a pinch of salt and a few
drops of extra virgin olive oil. Set aside.
4. Bring 200ml of the Campbells Real Stock Chicken back to a simmer
and add the sherry, vinegar and pepper to taste. Add a little water
if necessary. Set aside.
5. Coat the scallops in a little oil and season with orange salt
and pepper. Heat a medium frying pan over a high heat and sear the
scallops for 1-2 minutes on each side.
6. To serve, put 3-4 slices of chorizo in the base of each bowl,
top with three scallops and then a small pile of the orange and
date salad. Arrange 4-5 cubes of swedes around the bowl. Top with
micro cress. Spoon some of the chicken broth into each bowl.
Please note - this recipe is untested in the MasterChef kitchen.
