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
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.
You can buy rocks from any garden centre. Just wash and then heat in the oven.
Find out more about Longueville Manor atlonguevillemanor.com.