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Scallops with chorizo and hazelnut picada Recipe

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This recipe for Scallops with chorizo and hazelnut picada is from Our Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 queen scallops
1 tbsp extra-virgin olive oil , plus extra for drizzling
80g chorizo , cut into small chunks
squeeze of lemon juice
30g butter
For the picada
1 tbsp olive oil
40g rustic bread (such as sourdough), cut into 1cm cubes
2 garlic cloves , sliced
15g skin-on hazelnuts
½ unwaxed lemon , zested and juiced
1 tbsp finely chopped coriander
¼ tsp sherry vinegar
1 tbsp amontillado sherry
Directions:
Directions:
To make the picada, put ½ tbsp oil in a small frying pan over a medium heat. After a few mins, drop a piece of the bread in – if it sizzles, reduce the heat a little and add all the bread in a single layer. Fry, turning frequently, until the bread is pale gold, then spread it out on kitchen paper to cool. Add the remaining oil to the pan, fry the garlic until golden and add to the bread.
Toast the nuts until fragrant then rub in a tea towel while still warm to remove the skins. Blitz the bread and garlic with the nuts, lemon zest and coriander in a food processor (you want a coarse mix). Mix in the vinegar, sherry and salt, and add lemon juice to taste.
Prepare scallops and fry the chorizo in a little oil in a small frying pan until well coloured all over with a slight crust.
Cook scallops add the chorizo and top with the hazelnut mixture and a knob of butter. Put under a hot grill until cooked through (mine took about 90 secs). Squeeze on a little more lemon juice and serve immediately.
Personal Notes:
Personal Notes:
“Stay away from those people who try to disparage your ambitions. Small minds will always do that, but great minds will give you a feeling that you can become great too.” — Mark Twain

 

 

 

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