Hervey Bay Scallops with Pea Puree & Chorizo

Published 8th December, 2021

Cuisine: Australian   Serves: 4

Preparation: 30 Mins   Cooking: 15 Mins


  • 2 Dozen Hervey Bay Scallops (in the shell)
  • 1 Barossa Fine Foods Chorizo
  • 2 Cups Frozen Baby Peas
  • Sea Salt
  • Black Pepper
  • 2 Cups Chicken Stock
  • 1 tbls Butter
  • 1 tbls Cream
  • Olive Oil
  • Micro Red Sorrel leaves or Baby Herbs, to serve


  1. Gently remove the skin from the chorizo, cut into pieces. Place in the bowl of a small food processor and pulse until the chorizo is roughly chopped into small pieces.
  2. Heat a frypan over a medium heat, add the olive oil and chorizo, stirring regularly with a wooden spoon, fry until golden and crispy, set aside and keep warm.
  3. To prepare the pea puree, place the chicken stock in a saucepan and bring to the boil. Add a pinch of sea salt and the peas, cook for a couple of minutes until the peas are tender.
  4. Drain the peas and very well then place in a small food processor with the butter, process until the puree is smooth, stir in the cream and season with sea salt and black pepper. Return the pea puree to a clean saucepan, keep warm while you cook the scallops.
  5. Gently remove the scallops from their shells, pat the shells dry with paper towel, place on a tray and keep warm in a low oven.
  6. To cook the scallops, season lightly with sea salt, heat a frypan over a medium heat. Once hot add a little olive oil, place scallops in the pan for one minute on each side, remove from the pan
  7. To serve, place a little of the warm pea puree on each shell, top with a scallop and the Chorizo crumb, drizzle with olive oil and garnish with the micro sorrel leaves or baby herbs.

Cook’s Tip

  1. Serve 3-4 scallops per person as an appetiser or 6 per person as an entree.