Ingredients

4 mild baby chorizos

4 scallops, cut in half

Splash of olive-pomace oil

2 piquillo peppers, quartered

A few rocket leaves

Salt and freshly ground black pepper

4 looped skewers

 

Method

Preheat the oven to 180˚C and heat the rocks. Gently grill or fry the chorizo for 6 to 7 minutes.

Season the scallops with salt and freshly ground black pepper. Heat a heavy based pan, add the oil and cook the seasoned scallops for 40 seconds each side. Remove and dry on kitchen paper.

Place half a scallop on a skewer, followed by a rocket leaf, quarter pequillo pepper, half a chorizo, quarter pequillo pepper, half a chorizo, a rocket leaf and half a scallop. Repeat for the other 3 skewers. Remove hot rocks from oven, place a skewer on top of each rock and serve.

 

Chef's tip

You can buy rocks from any garden centre. Just wash and then heat in the oven.

 

Find out more about Longueville Manor at longuevillemanor.com.