FISH AND SEAFOOD

  PERFECT FOR DINNER

Scallops and chorizo with celeriac purée

I adore this combination, which is sweet, salty and earthy. I can’t exactly pretend that chorizo is on the top of the healthy ingredients list, but this small amount adds a gorgeous flavour. By all means leave it out if you really want to.

Serves: 2

olive oil, for cooking

½ white onion, finely chopped

1 clove garlic, finely chopped

¼ large celeriac, peeled and diced

200–300ml (generous ¾–1¼ cups) vegetable stock

6 chunks eating chorizo

6 large scallops, white part only

sea salt and black pepper

Heat a little oil in a pan, add the onion, garlic and a good pinch of salt and sauté until the onion is soft. Add the celeriac and enough stock to almost cover the celeriac. Simmer until the celeriac is soft, then purée to a smooth, thick-soup consistency.

Pan-fry the chorizo slices (they won’t need any oil) for 2 minutes until cooked and turning crisp at the edges.

Heat a clean frying pan with a little oil, add the scallops and pan-fry gently for 2–3 minutes on each side, until the edges begin to turn lovely and golden.

Place a layer of the celeriac purée on each plate. Add 3 slices of the chorizo on top of the purée. Top the chorizo slices with the scallops, season with black pepper and serve straight away.