Preparation

Cut the squash into chunky wedges, drizzle with olive oil and salt and roast at 200c for 25-30 mins or until tender.

Dice the chorizo and add to a pan on a low heat. Render out the fat and strain through a sieve into a small bowl.

Finely dice the shallot and add to a pan with a little oil and salt and fry until soft. Add in the white wine and vinegar and reduce until almost no liquid remains.

Whisk in the butter a little at a time on a low heat until the sauce becomes silky and smooth. Pass the sauce through a sieve and add the diced chorizo bits and finely chopped chives.

Blanch the samphire in boiling water for 30 seconds then refresh in cold water and set aside.

Add a tbsp of olive oil to a hot pan and sear the scallops for 1-2 mins of each side, season with salt and remove from the pan.

In the same pan add another 1 tbsp of oil and add the sage, cook for 2 mins until crispy.

Serve the scallops with chunks of squash, the Beurre Blanc sauce, samphire and sage. Drizzle with chorizo fat and lemon juice and serve.