3 versions of Kentish Scallops (Chorizo, garlic honey and homemade pesto)

Alfred Moisan

Alfred Moisan from Sandling in Maidstone 2018 finalist

Kentish seafood which i tried in Whitstable; then i added some of my favourite ingredients

Method

Scallops and chorizo
• Heat a pan over a high heat.
• Fry the chorizo until it is browned and some of the juices are running in the pan.
• Add the spring onion and fry for 2-3 minutes.
• Add the scallop and fry for about 3 minutes on each side or until cooked through.

Scallops and honey garlic
• Drizzle a little olive oil over the scallops and season with a little bit of sea salt. Set aside.
• To make the glaze: combine the honey, oil, garlic, vinegar, pepper, and salt. Stir well
• Put olive oil on grates of grill using an oiled paper towel.
• Brush the glaze on the scallops
• Add the scallop and fry for about 3 minutes on each side or until cooked through; Each time you flip, re-brush with glaze
- Serve on a bed of rocket

Scallops and homemade basil pesto
• Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender.
• Pour oil in a little at a time, then mix, then more oil, then mix again, etc, then add lemon juice, salt, and pepper.
• Mix again until everything is blended together
• Add the scallop and fry for about 3 minutes on each side or until cooked through.

The difficult bit is to serve it all at once hot !

Ingredients

Scallops and chorizo
• 1 scallop
• 1 portion of chorizo, sliced into small bits
• ½ spring onion, trimmed and sliced

Scallops and honey garlic
• 1 scallop
• 1 clove of garlic - crushed
• 1 tbsp runny honey
• 1 tbs of olive oil
• Drop of vinegar
• Black pepper and sea salt
- Rocket salad

Scallops and homemade basil pesto
• 1 scallop
• 1 clove of garlic – crushed
• 1 cup of fresh basil leaves1
• A few pine nuts2
• Grated parmesan cheese
• 1 tbs of olive oil
• 1 teaspoon fresh lemon juice
• Black pepper and sea salt