My Cart

Items:  items



110g/4oz chorizo sausage
400g/1lb small scallops (or larger ones, halved across the middle), removed from their shells
½ lemon, juice only
4 tbsp chopped fresh parsley


1. Slice the chorizo into rounds no more than ¼cm thick.
2. Place a pan over a medium heat and fry the chorizo (without adding any oil, as the chorizo will give out plenty of its own oil) for about two minutes, or until crisp on both sides.
3. Remove the chorizo from the pan and transfer to a bowl. In the same pan, fry the scallops in the oil left by the chorizo for about a minute on each side.
4. Return the chorizo to the pan with the scallops, add the lemon juice and let it bubble for a few seconds.
5. To serve, place the chorizo and scallops onto a serving plate and sprinkle over the parsley. Serves four as a main course with the Chickpeas with cumin and sherry, or eight as a starter with a few salad leaves.


Scottish Scallops

Scottish Scallops
Scottish Scallops with Thai Barbeque Sauce

Ingrediants for 4
8 King scallops or 12 queen scallops olive oil, to cook
Thai BBQ sauce ( Makes approx 400ml)
8ml sesame oil ; 250g diced onion,
45g chopped ginger,
250ml freshly squeezed orange juice,
5g garlic paste, 5g chilli paste, 60ml honey,
240ml plum sauce, 120ml hoisin sauce,
150g tomato juice, 120ml worcestershire sauce,
15g dijon mustard, 30g chopped coriander,
75g chopped lemon grass,
90g soft dark brown sugar,
3g paprika,1g black pepper, 3g salt.

1. Heat the sesame oil in a large pan, then add the onions and brown lightly.
2. Add the ginger and cook for 5 minutes over a medium heat.
3. Add the remaining ingrediants and cook for 20 minutes.
4. Strain through a fine mess then cook for a further 20 minutes to reduce the sauce.
5. Use straight away or allow to cool in a Kilner jar until required .Heat before serving.
6. Remove scallops from shells and clean.
7. Heat a little olive oil in a non-stick pan over a medium heat.
8. Season the scallops with salt and a freshly ground black pepper before placing them in a pan sliced-side down and cook until golden brown, about 1-2 minutes.
9. Turn the scallops over and reduce the heat.Cook for a further 1-3 minutes, or until just cooked.
10.Serve with the Thai BBQ sauce.