Jurassic Feast Recipe: Scallops with apple variations and chorizo foam

CHRIS Chatfield, head chef of The Station Kitchen in West Bay, shares his recipe for scallops, apple variations and chorizo foam, in partnership with Jurassic Feast.

Serves 4


12 Large scallops

5 Granny Smith apples

1 log Chorizo

5 Pink Lady apples


Remove roe from the scallops, dehydrate and blitz with salt.

Season scallops with the scallop roe and salt, and fry in a large, hot frying pan. Flip and then add butter, lemon juice and the chorizo.

For the burnt apple pureé, put Pink Lady apples in an 180 degree oven. Burn until completely black, blitz and pass.

Chorizo foam ingredients

8 roasted red peppers

100g butter

200g sliced shallots

200g cooking chorizo – small dice

2g paprika

2 bay leaves

2 thyme sprigs

Salt & pepper

300g fish stock

180ml whole milk

200ml skimmed milk

Chorizo foam method

Sweat the butter and shallots but do not colour. Add the chorizo and sweat for a further three minutes, then add herbs and spices.

While chorizo sweats blend peppers with fish stock and then add to the pan with rest of ingredients. Bring to boil then simmer for 20 minutes. Pass twice.

Pickled apple

200g water

150ml white wine vinegar

100g sugar 1 cinnamon stick

2 mustard seeds

1 star anise

Add three apples to the above and cut fresh batons with the rest.

Chef recommends using fresh, local and sustainable produce.

Jurassic FeastGet discounts and rewards at the finest food and drink retailers, eateries and experiences across the Jurassic Coast with Jurassic Feast. Visit jurassicfeast.com or download the app.

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