Portly Cooks | Blowtorch Scallops

Blowtorch scallops

I got to try out a new toy with this one!

  • 3 Scallops
  • 8 spears of Asparagus
  • 75g Linguine
  • 1 tsp Sun Dried Tomato Pesto
  • Thumb sized piece of Chorizo
  • 25g Butter

Trim the asparagus of the woody bit at the end, you can either snap it or cut it. Once you’ve done that cut the spears in half lengthwise. In some salted boiling water cook until just done (about 4 minutes). Leave the asparagus to drain and in the same water cook the pasta until al dente.

Cut the chorizo into small chunks and fry on a low heat, you want all the flavoursome oils to come out. While the pasta and chorizo cooks cut the scallops in half and then blowtorch either side until caramelised. If you don’t have a blow torch, pat dry and in a small pan fry on either side for about 2 minutes. Leave to one side.

Once the chorizo is cooked add the butter and once melted add  the cooked pasta, add the pesto and stir so that everything is coated.  Add the asparagus, stir and stick in a bowl. Top with the scallops.


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