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To make the salsa, place the peas, spring onions, mint, chilli and olive oil into a food processor and blitz for a few seconds season and set aside.
Melt the butter in a heavy bottomed pan and add the chorizo. Cook until the oils and flavours begin to release, then add the cabbage and cook for a further 5-10 minutes season to taste.
Meanwhile season the scallops and place into a hot oiled frying pan and briefly cook on both sides, taking care not to over cook them. Set aside.
To serve place the cabbage onto the centre of the plate, slice the scallops in half and arrange them on top of the cabbage. Spoon a generous amount of salsa onto the plate and garnish with the chervil.
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