Pan fried scallops with Yorkshire Chorizo & Womersley Cherry Vinegar

Posted on May 18, 2011 in Network News

Cooked by Rob Green from Greens of Whitby.

To be featured on the BBC Radio 4 Sheila Dillon Food Programme on Sunday the 22nd May 2011.

Yorkshire Chorizo Womersley Scallops


  • 32 Queen scallops, cleaned, washed, reserve shells.
  • 1/4 Yorkshire Chorizo, diced
  • 3 spring onions, sliced
  • 1 green chilli sliced, seeds removed
  • 25g cold, unsalted butter, cubed
  • 75ml Womersley Cherry vinegar
  • favourite oil extra virgin or cold pressed rapeseed

Yorkshire Rapeseed Oil and Womersley Cherry Vinegar

Preparation method

  1. pre heat a non stick pan over a high heat.  Add a little oil and wait until it starts to gently smoke.
  2. carefully add the queen scallops, leave for 30 seconds then add the spring onions, chilli and chorizo
  3. toss the pan and saute for another 30 seconds.
  4. remove from pan and keep warm.
  5. de-glaze the pan with the cherry vinegar and reduce by half, remove from the heat and whisk in the butter.
  6. pile the scallops into the shells and drizzle over the cherry vinegar reduction
  7. serve while hot and delicious

Greens Restaurant & Bistro, 13 Bridge St, Whitby, YO22 4BG



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