Method

Chorizo Butter

Slice the chorizo in half lengthwise then peel off and discard the skin. Chop the chorizo into very small pieces. Set a large frying pan over medium heat. Add a splash of olive oil then add the chorizo pieces. Stir fry the chorizo until it is crispy. Use a slotted spoon to remove the chorizo and place onto a sheet of paper towel; reserve the oil in the pan. Turn the heat to medium-low and add the butter and garlic. Gently fry the garlic for 2 minutes until fragrant, then remove the pan from the heat.

Scallops

Set a large, non-stick frying pan over medium-high heat. Add a splash of olive oil, then carefully place the scallops into the pan. Fry for 2 minutes per side until golden, then remove from the pan and place onto a sheet of paper towel. Leave the pan as is and use it to reheat the butter right before serving.

To Serve

When you are ready to plate, gently reheat the butter in the scallop pan. Heat up the mashed potato – if need be, add a dollop of butter or a splash of milk to loosen and ensure that it is creamy and free of lumps.

If using, place each scallop on a small bed of mash, alternatively place directly on serving plates. Season with salt and pepper and then spoon chorizo butter over each scallop. Top with crispy fried chorizo bits and serve.