Whole Roasted Sea Bass Reading Seared Scallops & Prawns with Chorizo, Fennel & White Wine on Brioche 2 minutes Next Sublime Breakfast Mushrooms
No. 17 — Chimichurri

Seared Scallops & Prawns with Chorizo, Fennel & White Wine on Brioche

Two seafood facts to live by. Number one: A prawn cooked without its head and shell is destined to disappoint. Therein lies the prawn's most essential flavour. And number two: seafood is lightning fast to cook. As such, lay out all of your ingredients before you for a perfectly efficient dish.

Serves 2 | Takes 10 minutes

  • 4 large tiger prawns – head and shell on
  • 8 hand-dived scallops
  • 1 small white onion, finely diced
  • 1 bulb of fennel, finely sliced
  • 75ml dry white wine
  • 100g good quality spicy chorizo, diced
  • Flat-leaf parsley, finely chopped
  • 4 small slices of brioche loaf
  • Olive or rapeseed oil
  • 30g Sublime Butter
  1. Lightly toast the brioche on both sides, and set in the centre of each plate.
  2. In a large non-stick frying pan on medium heat, gently sweat the onions and fennel for three minutes in a generous amount of olive or rapeseed oil. You are aiming to soften the vegetables, but not add too much colour.
  3. Increase the heat to high and add the prawns and scallops, frying on the first side for two minutes.
  4. After two minutes, turn the prawns and scallops over, add the chorizo and fry for one minute further.
  5. Add the white wine and deglaze the pan for one more minute until the wine reduces to a syrup.
  6. Remove from the heat, add your chosen Sublime Butter with the flat-leaf parsley, and stir to coat thoroughly.
  7. Serve on top of each slice of brioche, with the remaining juices spooned over.

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