Name: Scallops and Crispy Chorizo
Yield: 2
Ingredients: 250 grams (9 ounces) frozen petit pois (petite peas); 25 grams (1 ounce) butter (optional); Salt and pepper, to taste; 6 scallops, preferably in the shell*; Butter (for frying); Two slices chorizo, cut into thin ribbons or cubes

Pan Fried Scallops with pea puree and crispy chorizo is a perfect starter for a small dinner party. It is simple, fast, has a wow factor, and is super tasty! This is a classic dish where the contrast of the textures and the balance of sweet and savoriness of the ingredients just works.

Note from the editors: This recipe is delightful when made with fresh scallops in the shell, but shelled scallops work fine too. Be sure to buy “dry-pack” scallops that have not been injected with preservatives or other fluids. Kitchenware stores often sell packs of scallop shells that are nice to keep on hand for dishes like this one, and other seafood recipes.

Ingredients
For the pea puree:•250 grams (9 ounces) frozen petit pois (petite peas)
•25 grams (1 ounce) butter (optional)
•Salt and pepper, to taste
For the scallops:•6 scallops, preferably in the shell*
•Butter (for frying)
•Two slices chorizo, cut into thin ribbons or cubes
If in the shell, cleaned and gently removed from the shell. Keep 2 shells for serving.

Preparation

1. For the pea puree: Steam the petit pois in a steamer or in a metal sieve over boiling water for 8 minutes. Pour the steamed peas into a blender and pulse to achieve an even but coarse consistency. Place the puree into a pan, add butter, season to taste and heat up until butter has melted and it’s hot. Remove from heat so it doesn’t discolor and set aside until serving.
For the scallops: Preheat a grill or broiler to medium heat. Meanwhile, heat a non-stick pan, large enough for 6 scallops without crowding, and add couple of knobs of butter. Once the pan is hot and butter melted, add the scallops and fry 2 minutes each side (until caramelised and cooked through – the time will depend on the size of the scallop and heat of the pan. Scallop should be springy to touch but have firmness to it).
At the same time, place the chroizo under the grill just until crispy, 2-3 minutes; make sure not to burn it!
Use a clean scallop shell or a plate to assemble the dish. Place pea puree in a shell, place scallops on the puree and top with crispy chorizo. Bon appetit!
Note: This recipe pairs well with champagne or a dry sparkling wine.