• 4 scallops (cleaned and roes removed)

  • 100g savoy cabbage finely sliced blanched and refreshed

  • 20g chorizo finely sliced and cut into strips

  • 10g unsalted butter

  • Olive oil for cooking

  • Salt and pepper

  • Sprig of chervil for garnish

  • For the pea salsa

  • 100g frozen peas cooked and refreshed

  • 1 spring onion sliced

  • 1 handful of mint leaves

  • 1 red chilli deseeded and chopped

  • 2 tbsp extra virgin olive oil

  • 2 tbsp cider vinegar


  • 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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