Scallops with Yoghurt and Chorizo Crumbs

Scallops are beautiful little things, don’t you think? So summery, light and go so well with so many different flavours, ingredients and styles of cooking.

The pub classic ‘surf and turf’ style meals always seem to have a revival in the warmer days of summer, which is wonderful! Who doesn’t love sitting down to a meal where you can enjoy the best of both land and sea? What’s more, these fish and meat combinations tend to go so well with a glass of something crisp and white, or something amber and frothy.

My Scallops with Yoghurt and Chorizo Crumbs is a simple but elegant entrée or light main. Featuring beautiful plump scallops, seared in a pan with salt and pepper, they sit on top of refreshing yoghurt that is flecked with fennel, coriander and lime zest. Scattered with little crispy golden bits of chorizo and sourdough, and drizzled with a simple tamari dressing, this is my riff on surf and turf – enjoy!

¼ cup natural yoghurt

1 tbsp finely chopped fennel fronds

1 tbsp finely chopped coriander leaves

Zest of 1 lime, finely grated

2 tsp lime juice

1 spring onion, white part only, finely chopped

2 tbsp olive oil

2 tbsp tamari – or soy sauce

20 fresh scallops, roe removed

1 small chorizo, skin removed

1 handful of sourdough breadcrumbs

Baby herbs, to garnish

Sea salt

Freshly ground black pepper

In a small bowl, combine the yoghurt, fennel, coriander, spring onion, zest and lime juice. Season with salt and pepper and set aside.

In a separate bowl, whisk together the tamari – or soy sauce – and oil. Set aside.

For the chorizo crumbs, pulse – or finely dice – the chorizo in a food processor for a few seconds. Heat a little olive oil in a fry pan over medium-high heat. Add the chorizo and cook until golden. Add the breadcrumbs and toss to coat with the oil and chorizo cooking juices. Cook until golden and crispy. Remove from heat and set aside.

Heat a fry pan over high heat. Brush the scallops with a little oil and season with salt and pepper. In batches, cook the scallops for about 30 seconds on each side or until a golden crust has appeared and the insides are translucent.

When ready to serve, spread a generous amount of the yoghurt mixture onto a serving plate and arrange five scallops on top. Drizzle with some of the tamari dressing, then scatter with the gorgeously golden crispy chorizo and breadcrumbs, and some baby herbs. Serve immediately.

Serves 4