16 fresh, plump scallops, roe on
1 chorizo sausage, cut into very small cubes
1 small bulb fennel
4 scallions (green onions), trimmed
1 tsp black sesame seeds
Juice 1 small lemon
Salt + freshly ground black pepper
Season scallops with salt and black pepper.
Using a mandolin, super finely slice fennel bulb. Retain some of the leafy parts for garnishing.
Slice scallions super fine on the diagonal.
Add shaved fennel and spring onion to a mixing bowl, add a tsp or two of olive oil and squeeze in the juice and zest of the lemon, season the taste with salt and pepper.
Drizzle a small glug of olive oil in a large, non-stick frying pan.
Add cubed chorizo and fry for 4-5 minutes or until crisp and coloured. Drain cubes and set aside, retaining oil.
Wipe out pan using paper towel and add another decent glug of olive oil, return to heat.
When hot, add scallops in 2 batches of 8 and cook on each side for 1.5 mins on each side until slightly golden brown and starting to caramelise. Drain on paper towel.
To plate, add a handful of salad to each plate, scatter a few cooked chorizo cubes, top with 4 scallops and drizzle with a little of the retained chorizo oil.Finally scatted a few feathery fennel leaves on top and a small sprinkling of black sesame seeds.