This seafood brunch recipe is inspired by our visit to Billingsgate Market, where the cafe serves scallop rolls for all the early seafood shoppers. There the scallops come with crispy bacon, but here we have decided to add some spice for a bit of an extra kick. If that takes your fancy you can get the recipe on the Fish on Friday site.
The sweetness of the slow cooked tomatoes (quality is really key here) complement the scallops beautifully, and the richness and spiciness of the chorizo make it a really special dish.
This might sound extravagant but you only need a couple scallops per person, and we bought a huge pack of scallops from our Deptford Market fishmonger for a tenner which we used in a few recipes. Buy in bulk and then drown yourself in scallops for a day or so. Not a bad problem to have.
How to make it
Ingredients (serves 2):
- 2 ciabatta rolls
- 4 scallops
- Handful of vine tomatoes
- 2 cloves of garlic
- 1 teaspoon of olive oil
- 100g of cooking chorizo
- Butter if desired for the roll
- And a builders cup of tea to serve with it and get those Billingsgate vibes
- Preheat the oven to 200C and once it is ready put the chorizo sausages (cut into half inch chunks) in for five minutes.
- Add the vine tomatoes and the cloves of garlic and cook for a further 10 minutes.
- Meanwhile get a frying pan up to a high heat and add the olive oil, at this point the oil should be smoking.
- Place the scallops down on one side and cook for 1 minute.
- Flip the scallop over, it should have a lovely caramelised colour.
- Cook for another thirty seconds, basting in the olive oil.
- Cut open the rolls, and spread with butter if desired.
- Time to assemble your rolls. We went with the tomatoes and chorizo along the bottom, then the star of the show the scallop on top.
- Serve to your very lucky brunch partner, along with mugs of builders tea.