Grilled scallops with chorizo and wild garlic

Spring

Scallops like to be cooked quickly and over a very high heat. Here they’re cooked under a fierce grill so the shells heat up fast and the scallops take on a little colour as they cook. Chorizo melts down around them, releasing its smoky oils, while ribbons of wild garlic bring freshness and a gentle garlicky warmth. Finished with a squeeze of lemon, it’s a wonderfully simple way to cook scallops.

Serves 2

Ingredients

6 large scallops in the shell, or 6 cleaned scallops
125g chorizo sausage, cut into small chunks
6 to 8 wild garlic leaves, very thinly ribboned
50g cold butter, cut into small cubes
2 tbsp olive oil
Sea salt and freshly ground black pepper
1 lemon

Method

Heat a grill to its highest setting.

Place each scallop into a clean half shell, or arrange the scallops in a heavy ovenproof dish if they are already removed from their shells. Trickle over a little olive oil and season well with salt and pepper.

Arrange the chorizo pieces around the scallops and place a small cube of butter on top of each one.

Slide the scallops under the hot grill and cook for about 1 minute until they begin to sizzle and colour lightly. Carefully turn each scallop over in its shell or in the dish.

Scatter over the very thin ribbons of wild garlic and return the scallops to the grill for another minute or so until just cooked.

Remove carefully and finish with a squeeze of lemon juice. Serve straight away with good bread to soak up the buttery, smoky juices.

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