It really is time for me to celebrate a little more of this wonderful island’s amazing produce and what better than diver-caught scallops. Scallops are probably my favourite seafood and very versatile from the classic Coquilles St. Jacques to Asian influenced recipes such as my own Sesame crusted Scallops. This recipe is a marriage made in heaven, sweet pan-seared scallops, a lightly spiced, well-seasoned sweet potato purée and pungent rich braised Chorizo sausage. This is warming indulgent dish ideal on a crisp cold winters day.
Chorizo is one of my favourite ingredients and would certainly be a candidate for my Desert Island list of ingredients along with anchovies and Sherry vinegar. In this recipe, it is almost cooked confit style in slowly simmering oil. You do not need to use a full flavoured oil to braise the Chorizo in, as the cooking process releases the wonderful flavours of garlic and sweet paprika from the sausage. Any extra Chorizo can be stored in the refrigerator covered in the oil. It is a wonderful base for Paella, a stuffing for chicken breasts and as a garnish for winter soups such as Butternut Squash.
Sauté Scallops, Sweet Potato and Coriander Purée with braised Chorizo serves 4
16 diver caught Scallops ( ask your fishmonger to prepare them )
A good slug of Olive oil
2 large knobs of Jersey Butter
1½ large Sweet Potatoes, washed, peeled and diced
1 piece of preserved Stem Ginger
6 – 8 crushed Coriander seeds
4 tablespoons of Jersey Double Cream
Sea Salt and freshly ground Black Pepper
4 oz raw mild Spanish Chorizo sausage ( Chorizo Dulce )
Herb salad to garnish
Dice the Chorizo sausage into pieces around the size of your little fingernail. Place in a medium-sized heavy-bottomed saucepan and cover with olive oil. Place over the lowest possible heat and cook for at least an hour and a half until soft. Periodically skim the surface to remove any impurities. Keep the heat as low as possible to prevent burning. If you have gas a pilot light is ideal or the corner of an Aga, you just want the gentlest of simmers. Once cooked allow to cool thoroughly, the Chorizo can be made prior to cooking, stored in the refrigerator and gently warmed through just before plating up.
For the Scallops and Sweet Potato
In a medium heavy-bottomed pan place the sweet potato dice, ginger, coriander and half a teaspoon of salt. Cover with water and bring to the boil. Simmer for twenty minutes and strain, place back on the heat for two minutes and steam dry. Pass through a Ricer, Moulis or fine sieve to produce a smooth purée. Return again to the pan add one generous knob of butter and the cream, stir and correct seasoning by adding salt and pepper to your taste. Keep warm over a low heat.
In a heavy-bottomed frying pan melt the butter and olive oil over a high heat. Season the prepared scallops immediately before cooking not before as they can discolour. Place carefully in the pan and sauté for one to two minutes until the scallops are golden brown and the edges caramelising. Turnover and cook for one more minute.
Place a spoonful of the sweet potato purée in the centre of the plate and top with a tiny handful of salad leaves. Arrange scallops and spoon over braised Chorizo and serve.
Allergens in this recipe are;