Scallops With Chorizo & Hazelnut Picada For Easter Day 2024
Add a Spanish touch to scallops by making a picada with hazelnuts, wine, and rustic bread and chorizo that has been smoked. A colourful beginning or a fancy summer lunch
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Ingredient
– 12 queen scallops, cleaned and 4 clean scallop shell– 1 tbsp extra-virgin olive oil, plus extra for drizzling– 80g chorizo, cut into small chunk– squeeze of lemon juice– 30g butter– For the picada– 1 tbsp olive oil– 40g rustic bread (such as sourdough), cut into 1cm cube– 2 garlic cloves, sliced– 15g skin-on hazelnut– ½ unwaxed lemon, zested and juiced– 1 tbsp finely chopped coriander– ¼ tsp sherry vinegar– 1 tbsp amontillado sherry
Ingredient
Place ½ tbsp oil in a small frying pan over medium heat to prepare picada. Drop a piece of bread in after a few minutes; if it sizzles, reduce the heat and put all the bread in a single layer.
Step 1
Step 1
Instructions
Let the bread cool on kitchen paper after frying until pale gold, flipping often. With the remaining oil, sauté the garlic until golden and add to the bread.
Step 2
Step 2
After toasting the nuts until fragrant, massage them with a tea towel to remove the skins while warm.
Step 3
Step 3
Use the pulsing button in a food processor to coarsely blend bread, garlic, almonds, lemon zest, and coriander. Add vinegar, sherry, salt, and lemon juice to taste.
Step 4
Step 4
The scallops' white side gets harsh when cooked, so chop it off (see our scallop cooking video). Pat scallops dry with kitchen paper and brush with extra virgin olive oil. Fry them moist and they won't colour well.
Step 5
Step 5
Fry the chorizo in a small pan with a little oil until it gets a nice colour all over and a crust forms.
Step 6
Step 6
Heat another skillet till blistering hot, add a little oil, and add the scallops. Season and fry for 30 seconds per side for a hint of colour.
Step 7
Step 7
Divide the scallops between four shells, add chorizo, hazelnut mixture, and butter. Grill until done (90 seconds). Add extra lemon juice and serve immediately.