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
Ingredients
12 Large scallops
5 Granny Smith apples
1 log Chorizo
5 Pink Lady apples
Method
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.
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