Scallops, aubergine and chorizo Shellfish that’s second to none

SCALLOPS is one of the most popular dishes in my restaurant – and also at home with my wife and children. It doesn’t matter how they are done, they would eat them for breakfast, lunch and dinner. Scallops are one of the most, if not the most popular dishes and, even though I change my menu every six to eight weeks, I still have to keep them on, otherwise there would be an uproar!

Luckily for us, the scallops are from our very own waters: the quality of Scottish shellfish is second to none and is widely regarded as one of the best in Europe. The hand-dived scallops that I am getting from my suppliers at the moment are fantastic and plump, and when I get them they are still alive, so when we are prepping in the kitchen in the morning and I get a delivery of them, they are still moving. The dredged scallops are completely different because when they arrive in the kitchen they are full of grit and sand, so you need to pay a lot of attention to make sure that the grit and sand is off.

8-12 scallops 8 slices chorizo 3 aubergines balsamic glaze 100ml olive oil coriander shoots Small bunch thyme Small bunch rosemary 1 head of garlic

Take the aubergine and cut lengthways, then cut into the flesh by scoring it criss-cross. Chop the thyme, rosemary and garlic and mix all together with a little olive oil and rub onto the aubergine. Season lightly then wrap the aubergine pieces individually in clingfilm. Pop onto a plate into the microwave (“Microwave?” I hear you cry!) for about 3-4 minutes. Once cooked, take out of the clingfilm, scrape the aubergine out of the skin, then chop roughly, season then put into the pot until needed.

If you have bought sliced chorizo, just cut in half and place on a tray, and put under the grill for a few minutes before serving the final dish. With the scallop meat, season both sides, then place in a hot frying pan, achieving a nice golden colour on both sides. It should only take a few minutes to cook the scallops; be careful not to overcook them.

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL telephone 0141 248 3801 email: info@ brianmaule.com website: www.brianmaule.com

The year the grapes were harvested.