Rob Green's recipe with Womersley cherry vinegar
Sautéed Whitby queen scallops with Yorkshire chorizo, spring onions & chilli with a Womersley cherry vinegar butter sauce
32 Queen Scallops, shucked, cleaned and washed. Wash and reserve the shells
¼ of a Yorkshire chorizo diced
3 Spring onions, sliced
1 Green chilli sliced, seeds removed
25g Cold, unsalted butter, cubed
75ml Womersley Cherry vinegar
Virgin oil for cooking
Pre heat a non stick pan over a high heat. Add a little oil and wait until it starts to gently smoke. Carefully add the queen scallops. Leave for 30 seconds then add the spring onions, chorizo and chillies. Toss the pan and sauté for another 30 seconds. Remove from the pan and keep warm.
De-glaze the pan with the cherry vinegar and reduce by ½. Remove from the heat and whisk in the butter.
Place the scallop sauté mixture into the shells on a serving plate and spoon over the cherry vinegar butter reduction.
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