Pan-Fried Scallops With Chorizo, Feta Skordalia & Tenderstem

Start preparing the potatoes

Boil a kettle.

Peel and chop the potatoes into rough, bite-sized pieces.

Cook the potatoes

Add the chopped potatoes to a pot of boiled water with a pinch of salt over a high heat. Bring to the boil and cook for 10-15 minutes or until fork-tender.

Once cooked, drain and return them to the pot.

Prepare the feta skordalia

Meanwhile, peel and finely grate the garlic.

Cut the lemon[s] in half.

Chop the parsley finely, including the stalks (keep the chopped leaves and stalks separate!) and set aside for later.

Mash the feta with a fork until smooth. Re-boil a kettle.

Cook the diced chorizo 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat.

Once hot, add the diced chorizo and cook for 5-6 minutes or until starting to crisp.

Once starting to crisp, transfer the chorizo and oil to a plate and reserve for later.

Finish making the feta skordalia

Return the drained potatoes to a low heat.

Add 50ml [100ml] milk, 2 tbsp [4 tbsp] olive oil, the grated garlic (Don't like raw garlic? Go easy!) and mashed feta and mash until smooth.

Once done, cover to keep warm and set aside until serving – this is your feta skordalia.

Cook your Tenderstem and prep the scallops

Pour the boiled water into a pot over a high heat. Add a pinch of salt.

Once the water comes to the boil, add the Tenderstem broccoli and cook for 4 minutes or until tender, then drain.

Meanwhile, pat the scallops dry with kitchen roll.

Cook your scallops

Return the pan to a high heat. Once very hot, add the scallops and cook for 1-2 minutes on one side until golden.

Once brown, flip the scallops and add the Chinese rice wine, capers, reserved chorizo and oil and cook for 1-2 minutes.

Add the chopped parsley, juice of 1/2 [1] lemon and a knob of butter and cook for 1 minute or until the scallops are cooked through. This is your scallops & chorizo.