Seared scallops with chorizo and apple salad

Method

1. Wash and julienne the apple. This just means cutting the into thin strips. You can do this by cutting the apple into slices about 5mm thick, discarding the core, then cut these into strips about the same width. I use a Japanese mandolin to do this. It is a great little kitchen tool that is brilliant for thinly slicing vegetables or for cutting them into perfectly neat little strips in minutes. It is not an expensive piece of kit; you can pick one up for around thirty-five euro.

2. Pop the apple into a bowl and add the lemon juice. Toss the apple in the juice, this will make sure it does not brown and tastes wonderful.

3. Add the olive oil, chopped coriander and red chilli, and the salt and pepper to taste. I use about half a fresh red chili, with the seeds removed and finely chopped. When you have tossed the salad, taste it and add more seasoning if necessary.

4. Thinly slice the chorizo. Heat a non-stick pan over a high heat and toss in the chorizo. Cook it until it is crisp and golden, about four minutes. Use a slotted spoon to remove it from the pan and set it to one side.

5. Discard most of the chorizo oil from the pan, retaining about a teaspoon full to cook the scallops. Pat the scallops dry with a kitchen towel. Return the pan to a medium to high heat and warm the chorizo oil for a minute.

6. Add the scallops to the pan and sear them for about one to one and a half minutes until they are golden and caramelised on the bottom. Now flip them over and reduce the heat just a little.

7. Toss the butter into the pan and using a spoon, baste the scallops in the butter as it begins to foam.

8. Cook the scallops for no more than another minute and a half, if they are smaller in size a minute will do. Remove the pan from the heat and add the chorizo back in to warm it a little.

9. Add a squeeze of lemon juice and give the scallops one last quick baste in the butter and their juices. Work quickly and off the heat, this should only take you a minute at the most.

10. Now plate up. Put four scallops on a plate, spread out just a little. Add half of the chorizo, scattering it around the scallops. Pile a generous spoonful of the apple salad in the centre of the plate.

11. Garnish with a few leaves of fresh coriander and serve immediately. Pop any remaining apple salad into a bowl and serve.