BLOW TORCHED SCALLOPS
PREPARATION: 14min ~ COOK: 1min ~ READY IN: 15min
3 tbsp sweet potato puree (sweet potato blended with chicken stock)
1 chorizo sausage, casing removed, blended into pieces and fried
Handful of red grapes, halved
3 scallops, roe removed
Drizzle of Hillfarm Canola Oil
Salt, to season
3 cherry tomatoes, dehydrated
Micro herbs, to garnish
- Blitz the chicken stock and sweet potato in a food processor until smooth, paste-like consistency, and allow to cool.
- Spread the cold sweet potato puree on the plate, top with chorizo crumb, grapes, cherry tomatoes and scallops. Drizzle with oil and season with salt.
- Briefly blow torch each of the ingredients, until slightly charred. Serve immediately.