Pan-fried scallops with cauliflower vanilla purée

• Bring the scallops out of the fridge to remove the chill from them before cooking
• Carefully remove the coral-coloured roe and muscle that attaches the scallop to the shell
• Season the scallops with salt & pepper prior to cooking
• Get your frying pan piping hot to achieve that essential sear
• You can either drizzle a little oil in the pan or, if planning to serve with chorizo, cook the chorizo in the pan first so it releases its delicious spicy red oil (remove the chorizo before cooking the scallops)
• Cook for about 1 minute then turn and cook for 30 seconds more - you know they're ready to turn once they have a lovely sear on one side - a palette knife is useful to turn them over quickly
• Add a squeeze of lemon to the pan at the end of cooking, just before you serve

Fresh scallops are best enjoyed when eaten straight away, or within 1 day of delivery. Store in your fridge and make sure that they are in a covered container.

Alternatively, to freeze your scallops, place them straight in the freezer upon delivery and consume within 2 months. Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.