Scallops on Purée with Chorizo
Jakobsmuschel auf Püree mit Chorizo is a recipe with fresh ingredients from the mussels category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- Salt
- 12 scallops (ready to cook, peeled)
- 150 g chorizo
- 0.5 bunch arugula
- 140 ml lukewarm milk
- 75 g grated Gouda
- Nutmeg (freshly grated)
- 0.5 untreated lemon
- 250 g butter
- 3 egg yolks
- 75 ml dry white wine
- 2 tbsp butter
Instructions
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1.
Peel, wash, roughly cut the potatoes and boil in salted water for about 25 minutes.
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2.
Wash the scallops and pat them dry with paper towels.
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3.
Preheat the oven grill.
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4.
Remove the skin from the chorizo and slice it into very thin rounds. Wash, rinse, and dry the arugula.
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5.
Drain the potatoes, let them steam off, press through a potato masher, and mix with milk to make a firm purée. Stir in cheese and season with salt and nutmeg.
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6.
Using a tablespoon, place 12 small mounds of the purée on parchment paper on a baking sheet and briefly gratinate under the oven grill until golden yellow.
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7.
For Hollandaise sauce, squeeze lemon juice. Melt butter in a small pot over medium heat and remove from flame. In a whisking bowl, combine eggs, white wine, salt, and a splash of lemon juice; whisk over a hot but not boiling water bath until frothy. Remove from flame and slowly drizzle in the melted butter while stirring until the sauce is thick and glossy. Season with salt and lemon juice.
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8.
Sauté the scallops in a hot pan with melted butter until golden brown, season with salt and pepper, then remove.
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9.
Arrange the baked purée mounds on plates, top each with 1-2 slices of chorizo and a few arugula leaves, place a scallop on each mound, drizzle with Hollandaise, and serve immediately.
