This light dish is perfect to enjoy for a lazy evening with friends

Summer is made for relaxing with good food and good friends. This dish for Pan Seared Scallops, Roast Cauliflower Puree, Chorizo Crumb and Crispy Cavolo Nero makes for the perfect light summer supper.

INGREDIENTS:

Serves 4

• 12 plump scallops, cleaned, roe removed

• 100ml double cream

• 1 cauliflower

• 1 lemon

• 100g salted butter

• 150g good Spanish chorizo

• 200g cavolo nero

• Rock salt and crushed black pepper

• Sunflower oil for frying

• Pea shoots for garnish

METHOD:

Remove leaves from cauliflower, rub with butter, season well and roast until soften and charred on the edges. Cool, chop into small pieces and blitz with a touch of cream, adjust seasoning. Place to one side or pop in the fridge until needed.

Remove skin from chorizo, break into small pieces and roast on a low heat, 140c for 35mins. Remove from oven, cool, then break or cut the pieces until a course crumble texture and roast for a further 10mins. Place on kitchen towel to cool.

Prep cavolo nero by removing leaves from the stalk and wash thoroughly in cold water. Cut into lengthy rustic pieces, fry until crispy. Place on kitchen towel to cool.

Pre-heat a medium-sized or sauté pan. Add a large knob of butter and splash of olive oil until hot. Place scallops into the pan, sear until lightly charred for 2 minutes. Turn scallops over, cook for a further minute. Cut lemon in half and squeeze juice into pan, season well and remove from heat.