Scallops with Chorizo Crust

The Rib Room’s scallop starter is a great way to kick off a dinner party
Thursday , 17 January 2013
Scallops with Chorizo Crust

INGREDENTS FOR THE SCALLOPS
10 diver scallops
125g chorizo (beef or pork), sliced 
150ml sherry vinegar
10g Maldon salt
5g pepper
75g celery
75g shallots
75g carrots
75g onions
75g butter
100g lamb lettuce

FOR THE CRUST
200g breadcrumbs
75g chorizo (beef or pork)
25g parsley

METHOD
1. Preheat the oven to 180C. Clean and deshell the scallops, keep the bottom half of each shell aside. Lay a slice of chorizo in each shell and top it with a scallop. 
2. Brunoise the celery, carrots and shallots, and sauté in with olive oil, check the seasoning and finish with sherry vinegar and butter.
3. Spoon the sautéed vegetables into the shell with the scallops and cook in the oven for 3 minutes.
4. To make crust: mix together the breadcrumbs, chopped beef chorizo and shredded parsley, put the mixture on top of the scallops and gratin again in the oven for 3 minutes until cooked.
5. Garnish with lamb’s lettuce.

INFO: The Rib Room, Jumeirah Emirates Towers, 04 319 8088, ww.jumeirah.com.

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