Scallops, Chorizo & Padron Pepper Rosemary Skewers

Ingredients

  • 75g

    grass-fed butter

  • 2

    garlic cloves, finely chopped

  • ½ red chilli, seeds removed and finely chopped

  • a handful

    parsley, chopped

  • 200g

    British cooking chorizo

  • 12

    sustainably caught British scallops

  • 200g

    Padrón peppers

  • a drizzle

    extra virgin olive oil

  • flaky sea salt

  • 108

  • To create your skewers, select a few long, thick stems of

  • rosemary from the garden. Strip off almost all the leaves,

  • setting some of them aside for later. Place the stems in a bowl

  • of water and leave them to soak for between 30 minutes and

  • 1

    hour.

  • Light the barbecue and let it get to a nice steady heat.

  • Set a small saucepan over the grill and add the butter, garlic,

  • chilli and some of the rosemary leaves. Gently caramelize

  • the garlic and release the oil from the rosemary. Move the

  • pan to the coolest part of the barbecue, then add the chopped

  • parsley and keep warm while you make the skewers.

Buy available ingredients

Method

Slice the chorizo into discs, similar in size to the scallops. Carefully thread the scallops, chorizo and peppers onto the rosemary skewers, then season with salt and drizzle with a little oil. Using a pair of tongs, carefully place the skewers on the barbecue, keeping the leafy end away from too much flame. Cook the skewers for 2–3 minutes on each side. Once the skewers are wonderfully charred, remove them from the heat and pile onto a platter. Dress with the warm garlic butter and serve immediately.

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