Pan-fried scallops with butter-braised cabbage, chorizo and pea salsa

Savour a stylish first course with David Massey's pan-fried scallops served with braised cabbage and a flavourful pea salsa
By David Massey
Pan-fried scallops with butter-braised cabbage, chorizo and pea salsa
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

main

  • 10 g unsalted butter
  • 20 g 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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