Pan-Fried Scallops in Chorizo Butter Sauce

When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic (or use a garlic press). 

Pop the asparagus and half the garlic onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the middle shelf until tender, 10-12 mins.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the shallot and chorizo. Stir-fry until softened and browned, 4-5 mins. Add the remaining garlic and cook for 30 secs.

Squeeze in the juice of the lemon and allow it to evaporate. Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins.

Stir in the butter until melted, then remove from the heat. Stir through the parsley. Transfer to a small bowl and set aside.

Drain the scallops. Pat dry with kitchen paper, then season with salt and pepper.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil (no need to clean).

When hot, add the scallops and cook until golden and piping hot, 3 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw shellfish. The scallops are cooked when opaque in the middle.

Once the scallops are cooked, add the chorizo butter sauce back to the pan. Heat until warmed through, 1 min.

Baste the scallops by gently spooning over the sauce, then remove from the heat. Add a splash of water if you feel it needs it.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Stir through a pinch of lemon zest.