Pan-fried scallops and chorizo on a creamy cauliflower purée

Pan-fried scallops with cripsy chorizo on creamy cauliflower purée

Enjoy a perfect blend of flavours and textures with these golden scallops topped with crispy smokey chorizo on a velvety cauliflower purée.


  • 6x chucked scallops
  • 60g of chorizo
  • Parsley or chives, for garnish
  • 1 lemon, for garnish

For the cauliflower purée

  • 1 large cauliflower, cut into florets
  • 2 tbsp butter
  • 1 garlic clove, minced
  • 50ml heavy cream
  • 50ml vegetable stock
  • Sea salt and freshly ground black pepper, to taste


1. For the cauliflower purée: melt the butter in a large saucepan, then cook the garlic until fragrant, about 2 minutes, before adding in the cauliflower, vegetable stock and heavy cream. Bring to the boil, then simmer covered until the cauliflower is soft, about 15minutes, if you need more liquid, add more vegetable stock. Switch off the heat, then blend into a smooth purée and season with salt and black pepper to taste. 

2. For the chorizo topping: pan-fry the chorizo cut into small cubes on high heat, then switch off the heat and reserve the chorizo on a covered side plate.

3. For the scallops: pat the scallops dry with paper towel and season with salt and pepper. In the same pan used for the chorizo, heat 1 tablespoon of olive oil over high heat, then pan-fry the scallops until golden outside and cooked through, about 2 minutes on each side. Be careful not to overcook them, they should be translucent in the centre.

4. Spoon the creamy cauliflower purée onto serving plates, arrange the seared scallops on the purée and top with the crispy chorizo.  Garnish with chopped fresh herbs and serve with lemon wedges on the side.
5. Enjoy!


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