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Pan-fried Scallops with Butter Braised Cabbage, Chorizo and Pea Salsa


  • For the pea salsa


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pan-fried Scallops with Butter Braised Cabbage, Chorizo and Pea Salsa.


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