No. 17 — Chimichurri
Seared Scallops & Prawns with Chorizo, Fennel & White Wine on Brioche
Two seafood facts to live by. Number one: A prawn cooked without its head and shell is destined to disappoint. Therein lies the prawn's most essential flavour. And number two: seafood is lightning fast to cook. As such, lay out all of your ingredients before you for a perfectly efficient dish.
Serves 2 | Takes 10 minutes
Ingredients
- 4 large tiger prawns – head and shell on
- 8 hand-dived scallops
- 1 small white onion, finely diced
- 1 bulb of fennel, finely sliced
- 75ml dry white wine
- 100g good quality spicy chorizo, diced
- Flat-leaf parsley, finely chopped
- 4 small slices of brioche loaf
- Olive or rapeseed oil
- 30g Sublime Butter
Method
- Lightly toast the brioche on both sides, and set in the centre of each plate.
- In a large non-stick frying pan on medium heat, gently sweat the onions and fennel for three minutes in a generous amount of olive or rapeseed oil. You are aiming to soften the vegetables, but not add too much colour.
- Increase the heat to high and add the prawns and scallops, frying on the first side for two minutes.
- After two minutes, turn the prawns and scallops over, add the chorizo and fry for one minute further.
- Add the white wine and deglaze the pan for one more minute until the wine reduces to a syrup.
- Remove from the heat, add your chosen Sublime Butter with the flat-leaf parsley, and stir to coat thoroughly.
- Serve on top of each slice of brioche, with the remaining juices spooned over.
