1 packet of Beak & Sons Smoky Chorizo sausages
500g cauliflower florets
1 garlic clove
2 tablespoons pure cream
2 tablespoons olive oil, plus extra to serve
18 scallops, roe removed and patted dry
Baby herb or salad leaves
Balsamic reduction or vincotto to serve


1. Bring a saucepan of water to the boil and cook the cauliflower and garlic for 8-10 minutes or until very soft.
Drain and puree in a food processor with the cream. Season with salt and pepper.
2. Cut the chorizo sausages into thick slices and remove the skin.
Flatten slightly so the slices are similar in size to the scallops.
Heat 1 tablespoon of oil in a frying pan over medium heat and fry the chorizo until golden. Set aside.
3. Heat the remaining oil in a clean frypan over high heat and sear the scallops in batches on
both sides until just cooked – about 30 seconds on each side.
4. Divide the cauliflower puree between four serving plates and arrange the scallops and chorizo around the plate.
Top with leaves drizzled with a little olive oil. Drizzle a little balsamic reduction around the plates.