Scallops with chorizo, chestnut puree & rocket

Scallops embody all that is perfect about seafood – a subtle, slightly sweet flavour of saltwater, a succulent, fleshy texture and health benefits galore. Scallops are a good source of vitamin B12 which can benefit cardiovascular health so they can make both your taste buds and heart happy. Serves 4 as a starter Ingredients Splash of rapeseed oil 55g rocket, chopped 8 scallops 100g chestnuts 75-100ml vegetable stock 150g chorizo, sliced 3 tablespoons Turnham Green Tomato Ketchup 1 tablespoon capers, chopped 1 red pepper, finely sliced 1 clove of garlic, crushed Method 1. Preheat the oven to 100°C / 200°F / Gas Mark 1/2. 2. Prepare the chestnuts by boiling in stock until soft, drain (but retain the stock) and peel. (If you are using prepared chestnuts, go straight to step 2.) 3. Blitz the chestnuts in a magimix whilst slowly adding the stock until you have a smooth puree with the texture of mayonnaise. Place puree in a covered glass dish in the warming oven. 4. Gently heat the oil in a heavy-based frying pan. 5. Add the chorizo and peppers, gently fry for 2 minutes. 6. Add the capers and garlic and fry for 2 minutes. 7. Add the Turnham Green Tomato Ketchup and thoroughly mix with the other ingredients. Remove from the pan and place in a covered dish in the warming oven. 8. Keeping the heat quite high, add the scallops and cook for 2-3 minutes on each side, or until just cooked through. 9. Stir the rocket through the sauce and pour over a bed of chestnut puree, crowning the dish with two scallops per person. Leftover ideas: Chop up the scallops, boil up some pasta and stir through any leftover sauce (add more Turnham Green Tomato Ketchup if you are a bit short on sauce). For more recipe ideas or foodie gifts please sign up to our newsletter or visit us at: www.turnham-green.co.uk