"The course was all I had hoped for... and more. My aim was to take home a lot of the techniques and basics I felt I lacked. In point of fact I have brought home far more than I expected and find myself brimming with new ideas to try. Maynard and Benedict communicate a real infectious enthusiasm but set standards which they enforce quite severely ..... yet in a manner that doesn't leave you frustrated or embarrassed if you fall short - a rare skill and the sign of true teachers. I find I am astonished at how much I acquired without even realising it."
David Macdonald
May 2007
Walnut Grove Recipes
Warm Salad of Sautéed Scallops and Chorizo Sausage with a Lime Dressing
Serves 1
- 3 king scallops
- 5 slices of chorizo sausage
- 1 handful of mixed salad leaves (washed)
- sprig of chervil
- 1 lime
- knob of butter
- salt & pepper
- 1 tbsp olive oil
Method
1. Prepare scallops by cutting off the bit of muscle attached to it and very quickly washing (in and out of cold water and straight onto a dry cloth.)
2.Heat a heavy based frying pan, add the oil and lightly sauté the chorizo sausage on one side. Turn the sausage and then add the scallops with a knob of butter and season. Sauté on both sides until just cooked. Remove from pan.
3. Squeeze 1/2 a lime straight into the pan, and whisk into the juices remaining in the pan. This is your dressing.
4. Place the scallops and chorizo in a large bowl and delicately place the leaves amongst them. Lightly spoon the dressing over the salad and garnish with chervil.
Serving Suggestions
Fantastic light and easy starter, the perfect start to any gourmet meal. This is a very simple, quick & easy dish but makes an excellent first course or as a bigger portion a beautiful lunch.
Advanced Preparation
For this dish everything can be prepared in advance, and cooked and assembled at the last minute. Try and find the freshest of scallops for this dish and you won't go wrong. This salad can be prepared within about 5 minutes.
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