Serves 2 Preparation time: 10 minutes
Cooking time: 12-15 minutes
Ingredients
- 3 tsp olive oil
- 225g Jersey Royal potatoes, sliced or cubed
- 2 spring onions, cut diagonally
- 25g chorizo, chopped
- 8 scallops
- Salt and black pepper
- 25g butter
- ½ tsp lemon zest
- 2 sprigs of lemon thyme
- A handful of rocket
Method
1. Heat 2 tsp of the oil in a small frying pan, add the potatoes and fry, turning regularly, for 7-8 minutes until just tender and golden. Add the spring onions and chorizo and cook for a couple of minutes more until the chorizo has released its oil and the spring onions are wilted. Remove from the pan, set aside and keep warm. Wipe out the pan with kitchen paper.
2. Dry the scallops with kitchen paper and season with salt and pepper. Heat the remaining oil in the pan until hot, add the scallops and sear them for a minute until just beginning to brown, then turn them and cook for a further 30 seconds. Remove from the heat, add the butter, lemon zest and thyme, allowing the butter to melt and coat the scallops. Spear the scallops onto skewers (allowing 2 per skewer).
3. Spoon the potato mixture onto 2 warm plates, add 2 scallop skewers per portion, drizzle over the buttery juices before serving and scatter around the rocket.
For more Jersey Royal recipe inspiration, visit www.jerseyroyals.co.uk
