Tastiest thing I’ve ever made.
I’m not going to lie to you guys, I’m terrible in the kitchen. I’ve always wanted to be the type of person who waltzes into a kitchen and “whips something up” without any fuss.
I will never be that person.
What I have discovered of late, is there are ways around this. My key to happiness when it comes to cooking is pretty simple, it’s a roasting dish. You turn on the oven, put a bunch of ingredients in a dish and twenty minutes later you have a pretty decent meal that’s not an oven pizza. That’s a big fat win in my books.
I was recently gifted a fantastic book on roasting dish recipes, now don’t get me wrong, I do enjoy following a recipe but I also like to change it up because honestly there’s always a shit tonne of onions IN EVERY RECIPE which I can’t deal with.
So, I’ve tweaked the recipe to my style and this simple scallop and chorizo gratin was a roaring success in my house, it’s a gorgeous way to cook scallops if you’re a little concerned about how fancy they are too.
Please see below the instructions and also my social media from my evening of roasting tin debauchery.
Yes that’s a Beyoncé gif… I only cook with Beyoncé playing.
Serves : 2
Prep : 10 minutes (if that)
Cook : 20 – 25 mins
What you’ll need:
- A roasting tin (It will change your life)
- 300g scallops (I just got frozen ones from Tesco)
- 75g Chorizo
- Salt
- Pepper
- 250ml double cream
- Parsley leaves
- Spinach (This is basically whatever greens you want in the dish I added Pak Choi, you can add leeks either)
- 50g breadcrumbs
- 1/2 lemon zest
- 1 tablespoon olive oil
- 30g cheese of choice (I’m a mozzarella gal but parmesan will also work)
Method:
- Basically chuck it all in the dish
- Ok, if you want to be a bit more methodical, preheat the oven to 180 degrees fan/200 degrees gas
- Place all of your greens on the base of the roasting dish and season with some salt and pepper
- Arrange the scallops and chop the chorizo and scatter it evenly over the greens
- Pour the cream over the entire dish
- In a separate bowl mix the breadcrumbs with finely chopped parsley and cheese of choice plus lemon zest then scatter over the dish
- Drizzle with olive oil
- Bake for 20-25 minutes until the top is golden brown
- Have a little kitchen dance because of how accomplished you are
- Post to the Gram while it cools for 5 mins
- Enjoy the tastiest meal you ever did cook.
The original recipe for this gratin can be found in The Quick Roasting Tin by Rukmini Iyer.
