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Scallops with chorizo and pea puree

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So…here is the first recipe I will be posting to Rod’s Kitchen. We recently had family over for dinner and I wanted a starter that was impressive and tasty but also quick and fairly simple to put together, allowing me more time drinking prosecco and nattering!

What I will say before starting is try and find scallops that are fairly evenly sized. It takes seconds to overcook a scallop and when they are past that point they are like little rubber bullets! If you had varying sizes you may find you end up with some over and some under, so do your best to find them around the same size. Oh, and dont bother with those little ones, they are better in a chowder or stew, get the big’uns!


Serves 4

12 Scallops – 3 per person
8 inches Chorizo Sausage (approx half of one of the large ones you can buy) 
2 cups frozen peas
2 tbsp creme fraiche
Salt and black pepper
1 tbsp Olive Oil – plus extra for drizzling
Pea shoots to garnish 


First of all, cook your peas briefly in boiling water. You just want them to defrost and come up to temperature. Drain them, but reserve some of the cooking water for blending – around half a cup. Using a hand held blender, blitz to a smooth puree, adding the reserved cooking water as needed to loosen. Add the creme fraiche at the end, stir through and season – make sure you use plenty of black pepper! Set aside and keep warm.

Slice 3 rounds of chorizo per person – around 1/4 inch thick. Cut the rest into small cubes. Heat a frying pan to medium – high and add your chorizo. cook until crispy all over – around 4 – 5 mins, then set aside with some of the oil that will have come out of the sausage – its a beautiful colour and tastes lovely!

Wipe out your pan and add the olive oil. Pat your scallops with kitchen roll to ensure they are dry and season with salt. When the oil is shimmering, place your scallops into the pan in a circle. Cook for about a minute, in fact, by the time you have put the last scallop into the pan, the first one will probably be ready to turn over. Turn and cook for another minute, or until a beautiful golden crust has formed. Remove them from the pan and rest while you plate up – they will continue cooking in the residual heat.

Spread the pea puree onto a plate, add the chorizo slices and then the scallops. Sprinkle the diced chorizo evenly over the scallops and dress with pea shoots, a little of the chorizo oil and some more olive oil if you feel it adds to it.

Serve immediately.


Scallops and chorizo


An introduction!

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Hello Readers!

As this is my first post (and indeed my first attempt at blogging) I thought I should give you a brief introduction.

I am not a man called Rod as the name Rod’s Kitchen might suggest. No, in fact I am a 28 year old female called Mrs T. I live in the UK, in Kent with my husband, his 2 children every other weekend and our cat Maggie-May when she deigns to grace us with her presence. I love to cook and have often been asked for recipes and tips by friends and family – especially after my numerous pictures of food on instagram, twitter and facebook!

I do hope you enjoy my blog. I am open to suggestions on how to make it better and would love to hear if anyone has tried my recipes. Enjoy!