Scallops on sale in the local fishmonger. Excellent! All I have to do is to go through my big collection of cookery books and find a recipe that makes me want to eat it as soon as I see it. The winner is this mouthwatering recipe by Richard Corrigan . I have followed the recipe as closely as possible, however he chip-smoked his scallops. Since there is nothing fancy like that in my place, I have added smoked chorizo to intensify flavour and aroma.
The creamy sweetcorn mash binds very well with sweet scallops. The beautiful harmony of flavours and textures are pleasantly disrupted with crunchy bacon strips and salty and smokey chunks of chorizo. The greens provide the necessary freshness.
For INGREDIENTS and METHOD please click here. Enjoy!
Thanks for looking and come back soon!