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Brussels sprouts aren’t just for Christmas time!
Ingredients
- 8 WCSP King scallops (roe on)
- 12 Brussels sprouts
- 100g cashew nuts
- 100g chorizo
- 50g unsalted butter
- 20g runny honey
- Vegetable oil
- Salt and Pepper
Instructions
- Pre-heat oven to 190 celsius.
- Ensure your scallops are patted dry with kitchen paper, this will aid caramelization in the pan. Season well with salt and pepper.
- Place cashew nuts on baking tray and roast in a pre-heated oven for 5-6 minutes or until lightly golden brown.
- Peel outer leaf layer of sprouts and trim tough root. Bring a pan of salted water to the boil and cook sprouts for 3-4 minutes depending on size. Remove and immerse in cold/iced water to stop cooking. Once cooled, slice in half, lengthways. Set aside.
- Dice chorizo into small cubes.
- Place frying pan on medium heat. Add a little vegetable oil. Add chorizo to the pan as well as the halved sprouts, flat side down. Cook for 1 minute, then add 25g butter. Let the butter melt, bubble, then flip over the sprouts. Once golden, remove sprouts and chorizo from pan onto kitchen paper to drain. Leave chorizo butter in the pan.
- With the pan back on the heat, it’s time for the scallops. Place the largest one at 12 o’clock on a ‘clock face’, and then continue with the next largest at 1 o’clock and so on. This ensures they are all cooked evenly as the largest ones will have the extra wee bit of time in the pan.
- After 2 minutes, the caramelization will be well underway. Add the remaining 25g of butter, wait 30 seconds, then turn your scallops over. 1 more minute and they’ll be perfect! Lift them out onto kitchen paper to drain.
- Now, it’s time to plate up! Arrange your sprouts and chorizo first, evenly spacing the scallops in any gaps on the plate. Carefully scatter the cashews, leave them whole or chop them up – either works. Finish with a drizzle of good quality runny honey, the sweetness will bring all our flavours together perfectly!
- Job done – time to SCRAN!
