You’ll Need
For the Scallops
12 king scallops
25g butter
1 tbsp extra virgin olive oil
2 cloves garlic, finely grated
Sea salt
Freshly cracked black pepper
For the Chorizo Pea Purée
150g cooking chorizo, diced
250g frozen garden peas
20g butter
50ml double cream
1 tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
Sea salt
Freshly cracked black pepper
To Finish
Lemon wedges
Fresh pea shoots
Fresh parsley
Optional but Dangerous
Parmesan crisps
Crispy pancetta
Truffle oil
Extra garlic butte
Method
Preheat your air fryer to 200°C.
Pat the scallops completely dry with kitchen paper and season lightly with sea salt and freshly cracked black pepper.
Add the diced chorizo to a foil tray or oven-safe dish.
Air fry for 5–6 minutes, stirring halfway through, until the chorizo becomes crisp and releases its smoky oils.
Meanwhile, cook the peas in boiling water for 3–4 minutes, then drain thoroughly.
Blend the peas with the butter, double cream, mint, parsley, sea salt and black pepper until smooth and velvety.
Stir the garlic into the melted butter and olive oil.
Brush the scallops lightly with the garlic butter mixture.
Place the scallops into the air fryer basket in a single layer.
Air fry at 200°C for 5–6 minutes, turning once halfway through, until just opaque and lightly golden.
Spoon the pea purée onto warm plates and scatter the crispy chorizo over the top.
Arrange the scallops neatly over the purée and drizzle with the remaining warm garlic butter.
Finish with pea shoots, fresh parsley and lemon wedges before serving.