Scallops with chorizo and hedgerow garlic

Serves 4

(Jason Lowe)

1tbsp olive oil
120-150g cooking chorizo
12 scallops, cleaned, attached to the cupped half shell
60-80g butter
A handful of hedgerow garlic, chopped (or you can use garlic chives)
Salt and freshly ground black pepper

Remove the skin from the chorizo and chop finely. Heat the olive oil in a saucepan and cook the chorizo on a low heat for 4-5 minutes, breaking it up as it's cooking so it has the texture of coarse mince.

Heat some of the butter in a frying pan, season the scallops and cook them scallop-side down in the shells for about a minute. Arrange the scallops on warmed serving plates.

Meanwhile, add the hedgerow garlic to the chorizo and heat for 30 seconds, then spoon on to the scallops and serve.