Whitby Queen Scallops with Yorkshire Chorizo

StarterServes 4

# Pre heat a non stick pan over a high heat. Add a little oil and wait until it starts to gently smoke. # Carefully add the queen scallops. Leave for 30 seconds then add the spring onions, chorizo and chillies. # Toss the pan and sauté for another 30 seconds. Remove from the pan and keep warm. # De-glaze the pan with the cherry vinegar and reduce by 1/2. Remove from the heat and whisk in the butter. # Place the scallop sauté mixture into the shells on a serving plate and spoon over the cherry vinegar butter reduction.


* 32 Queen Scallops, shucked, cleaned and washed. Wash and reserve the shells
* 1/4 of a Yorkshire chorizo diced
* 3 Spring onions, sliced
* 1 Green chilli sliced, seeds removed
* 25g Cold, unsalted butter, cubed
* 75ml Womersley Cherry vinegar
* Virgin oil for cooking