Scallop, Chorizo and Welshman's Caviar Butty
The old local fishmonger's wife gave me the idea for this recipe; when she was younger, working on the boats, they used to have raw scallop sandwiches with just a bit of vinegar. However, times have moved on and perhaps only the most dedicated seafood lover would attempt a raw scallop vinegar sandwich. But it gave me the idea for this recipe, which is a bit more tailored to modern tastes.
- 3 Scallops (Hand dived as it is the sustainable choice)
- 1 Chorizo Sausage sliced (Spanish sausage, can use black pudding as an alternative)
- Olive oil
- Wedge of Lemon
- Wedge of Orange
- Sea Salt and White Pepper
- Crusty White Roll (or tortilla wrap)
- 1 tbsp of Welshman's Caviar
- Heat up a non stick frying pan and add a touch of olive oil. Once the oil is heated, add the sliced chorizo and start cooking over a medium heat. Keep turning the chorizo over to make sure both sides are cooking.
- When the scallops are cooked, take the pan off the heat add a pinch of salt and pepper and a squeeze of lemon and orange juice and give it all a mix in the pan.
- Slice your crusty roll in two, fill with all the goodness from the pan, and enjoy one of the finest butties in the land!
- When the chorizo starts crisping up add the Welshman's Caviar, while this is sizzling away check out your scallops. If they have come in the shell take them out and if you’ve got any big fat ones cut them in half and place them on a bit of kitchen roll. The scallops you buy have been prepared so you can eat the whole thing, including the coral (the orange bit on the side).
- Right, now the Welshman's Caviar is sizzling away, turn the heat up to high and add all the scallops to the pan. Scallops don’t need cooking for that long, around 2 mins depending on the thickness. As soon as they are warm to touch in the middle, they are ready.