PAN FRIED SCALLOPS, SPICED AUBERGINE, GRILLED CHORIZO

Scallops is one of the most popular dishes in my restaurant and especially at home with my wife & kids, it doesn’t matter how they are done, they would eat them, breakfast, lunch & dinner. Scallops are one of the most, if not thee most popular, and even though I change my menu every six to eight weeks, I still have to keep them on, otherwise there would bean uproar!! Luckily for us the scallops are from our very own waters, the quality of Scottish shellfish is second to none and is widely regarded as one of the best in Europe. The hand-dived scallops at the moment that I am getting from my suppliers are fantastic and plump, and when I get them they are still alive, so when we are prepping in the kitchen in the morning and I get a delivery of them, they are still moving. The dredged scallops are completely different as when they arrive in the kitchen they are full of grit & sand, so you need to a lot of extra attention in making sure that the grit & sand is off.

SERVES 4

8-12 SCALLOPS 8 SLICES CHORIZO

3 AUBERGINES BALSAMIC GLAZE

100ML OLIVE OIL CORIANDER SHOOTS

SMALL BUNCH THYME

SMALL BUNCH ROSEMARY

1 HEAD OF GARLIC

Method
Take the aubergine and cut length ways, cut into the flesh by scoring it like criss cross.  Chop the thyme, rosemary and garlic and mix altogether with a little olive oil and rub onto the aubergine, season lightly then wrap the aubergine pieces individually in clingfilm.  Pop onto a plate into the microwave ( microwave ? I hear you cry!!) For about 3- 4 minutes.  Once cooked, take out the clingfilm, scrape the aubergine out of the skin, then chop roughly, season then put into the pot until needed.
If you have bought sliced chorizo, just cut in half and place on a tray, and put under the grill for a few minutes before serving the final dish. With the scallop meat, season both sides, then place in a hot frying pan, achieving a nice golden colour on both sides, it should only take a few minutes to cook the scallops, be careful not to over cook them.

HAPPY EATING!!

Brian Maule at Chardon d’Or Restaurant, 176 West Regent St. Glasgow, G2 4RL

Telephone 0141 248 3801 email: info@brianmaule.com website: www.brianmaule.com