Pan Roasted King Scallop, Roasted Butternut Squash, Chorizo Beurre Blanc and Samphire

by Thom Bateman



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.