Christmas Scallops with 2 toppings
Ingredients
3 dozen scallops (4 per person)
16 scallop shells for serving.
HERB & LEMON TOPPING:
300g baby spinach leaves
3 tablespoons olive oil
1 lemon, grated zest and juice
1 teaspoon sea salt
Freshly ground black pepper
3 tablespoons chopped chervil, dill and parsley
Extra sprigs chervil
TOMATO & CHORIZO TOPPING
3 medium tomatoes, skin and seeds removed, and flesh diced
6 slices chorizo, finely sliced
2 tablespoons chopped parsley
1 tablespoon olive oil
1 lime, grated zest and juice
1 teaspoon sea salt
Description
Scallops are always a treat for me. And the added bonus of this recipe is that the scallops can be prepared ahead, refrigerated and cooked on the barbecue or in a hot oven. If you’re serving Champagne to celebrate the festive season, these will be perfect.
Method
HERB & LEMON SCALLOPS
Saute the spinach leaves in a dash of olive oil and cook briefly until the spinach wilts. Drain very well and chop roughly. Mix the olive oil, lemon zest and juice, salt, pepper and herbs together. Toss half the scallops in this mixture and keep refrigerated until ready to cook. Place a teaspoon of the spinach mixture in 8 of the shells, top with two scallops and cook over the heat on a barbecue (or for 4-5 minutes in a 200°C oven) until the scallops are just turning opaque. Decorate with a sprig of chervil after cooking.
TOMATO & CHORIZO SCALLOPS
Mix the diced tomato, chopped chorizo, parsley, olive oil, lime juice and salt together. Put a teaspoon of this mixture in the other 8 shells, and place the rest of the scallops in the shells, 2-3 to each shell. Spoon a little of the remaining tomato and chorizo mixture over the top of the scallops. Keep refrigerated until needed, then cook over the heat on a barbecue, (or for 4-5 minutes in a 200°C oven) until the scallops are just turning opaque. Place all the shells with the scallops on a serving tray, and hand around while warm, with some crusty bread to mop up the juices.
Categories
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