Scallops, Apples, Chorizo, Pea Greens, Parmigiano Vinaigrette

This recipe came from a couple of different idea combinations. The first was bacon wrapped scallops and the second was pork and apples. Instead of serving any one of those two things, I tried to find a way to combine them. I added pea greens so the dish could stand by itself as a main course and also because I think they add a nice freshness that compliments the apples and contrasts with the smoky chorizo and the seared scallops. The vinaigrette gives the dish a little acid and the creamy unctuousness to keep it from being boring and a bit dry.

Note: This dish is pictured on the side of the site but I don’t think I’ve ever included a recipe. Now is a good time to make it because apples and pea greens are available at the greenmarket and scallops and chorizo are always tasty.




For the vinaigrette:

1 tsp mustard powder
1 tbsp white wine vinegar
6 tbsp heavy cream
¼ cup grated parmigiano reggiano
1 tbsp finely snipped chives

Combine first three ingredients and set aside. Just before serving, add the parmigiano and the chives.

For the main dish

12-16 Scallops (very fresh)
2-3 Chorizo sausages
2 Apples
1 cup pea greens
Salt pepper
¼ cup olive oil + 1 tsp olive oil

Remove sausage from casing sauté in 1 tsp olive oil until cooked and then set aside or keep in low 200 degree oven

Season scallops lightly with salt and pepper.

Heat oil in sauté pan until hot and close to smoking. Place scallops in oil and let sit until well seared on one side 2-3 minutes (do not move them around in the pan) Flip for 30 seconds to one minute more.

While scallops are cooking cut apples into either half slices or core and cut into thin circles.

Top apples with scallops and chorizo, finish with fresh pea greens and vinaigrette.