Sweet and delicate, scallops pair perfectly with the smoky paprika hit of crispy chorizo in this fabulous seafood dish. You'll serve them with Tenderstem broccoli and a homemade feta skordalia, a garlicky Grecian potato & olive oil dip. A squeeze of lemon at the end will brighten up the dish like Greek sunshine!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.7 g||8.4 g|
|Protein||7.8 g||38.4 g|
|Salt||0.85 g||4.15 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Start preparing the potatoes
Boil a kettle.
Peel and chop the potatoes into rough, bite-sized pieces.
Cook the potatoes
Add the chopped potatoes to a pot of boiled water with a pinch of salt over a high heat. Bring to the boil and cook for 10-15 minutes or until fork-tender.
Once cooked, drain and return them to the pot.
Prepare the feta skordalia
Meanwhile, peel and finely grate the garlic.
Cut the lemon[s] in half.
Chop the parsley finely, including the stalks (keep the chopped leaves and stalks separate!) and set aside for later.
Mash the feta with a fork until smooth. Re-boil a kettle.
Cook the diced chorizo
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat.
Once hot, add the diced chorizo and cook for 5-6 minutes or until starting to crisp.
Once starting to crisp, transfer the chorizo and oil to a plate and reserve for later.
Finish making the feta skordalia
Return the drained potatoes to a low heat.
Add 50ml [100ml] milk, 2 tbsp [4 tbsp] olive oil, the grated garlic (Don't like raw garlic? Go easy!) and mashed feta and mash until smooth.
Once done, cover to keep warm and set aside until serving – this is your feta skordalia.
Cook your Tenderstem and prep the scallops
Pour the boiled water into a pot over a high heat. Add a pinch of salt.
Once the water comes to the boil, add the Tenderstem broccoli and cook for 4 minutes or until tender, then drain.
Meanwhile, pat the scallops dry with kitchen roll.
Cook your scallops
Return the pan to a high heat. Once very hot, add the scallops and cook for 1-2 minutes on one side until golden.
Once brown, flip the scallops and add the Chinese rice wine, capers, reserved chorizo and oil and cook for 1-2 minutes.
Add the chopped parsley, juice of 1/2  lemon and a knob of butter and cook for 1 minute or until the scallops are cooked through. This is your scallops & chorizo.
Cut the remaining lemon into wedges.
Serve the scallops & chorizo over the feta skordalia with the drained Tenderstem to the side.
Sprinkle over the flaked almonds and garnish with a wedge of lemon.