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Digital Subscriptions >  Latest Articles > Camping Magazine's Guyrope Gourmet: Seared Scallop, Chorizo and Rocket Salad

Camping Magazine's Guyrope Gourmet: Seared Scallop, Chorizo and Rocket Salad
Camping

Camping Magazine's Guyrope Gourmet: Seared Scallop, Chorizo and Rocket Salad

Posted Friday, March 3, 2017   |   1865 views   |   Leisure Interest   |   Comments (0) Guyrope Gourmet Josh Sutton celebrates the best of British – with a Continental twist.

One of my most treasured collections of books is a series by Laura Mason and Catherine Brown. Between them, in 1994, they set out on a mission to describe as many British Foods with regional affiliations as they could, from Lardy cake to Arbroath smokies, from Bath Chaps to Hawkshead Wig. Their efforts resulted in five volumes of beautifully illustrated culinary wonder, which now sit dog eared, creased and heavily perused upon my very dusty bookshelves. I doubt very much that either Laura or Catherine stayed in a tent during the course of their painstaking research, but the series reveals an amazing plethora of delicious and sometimes forgotten foods. For those of us who enjoy spending time under canvas and lounging in our campervans and caravans, and particularly for aspiring Guyrope Gourmets, spending our holidays and the odd weekend out and about provides us with the perfect opportunity to carry out our own culinary research. I’ve long since said that you’re never camped far from a farmers market, or some amazing artisan food producer if you know where to look and that’s what being a guyrope gourmet is all about. 

So we start this new camping season in the Highlands of Scotland and a trip north east of Fort William, along the A82. The camping around here is, as with the vast majority of Scotland, spectacular. The right to wild camp in Scotland is under threat, and it would be a tragedy, if that right were removed, but there are plenty of registered sites where you can pitch up and enjoy the views. But for me, the focus remains on the food, and it’s around these parts that you will find Anja and Jan Jacob of Great Glen Charcuterie. Anja and Jan Jacob have been curing venison for the past ten years. Originally from the Netherlands, the couple set up their business in the little village of Roy Bridge and the business has gone from strength to strength as their amazing range of produce is available up and down the country. You can even pick up a packet of Great Glen chorizo on your way up to Scotland, at Tebay Services on the M6! Venison is lean meat, which makes for healthy eating. The red deer that Anja and her husband use is free range and hung for up to two weeks before being cured. This really gives the flavours a chance to develop fully and makes for a unique range of charcuterie. Chorizo, Salami, Bresaola and smoked venison are all on offer, by mail order from their website as well as from their shop in the village. It’s the Venison Chorizo that’s on the Guyrope Gourmet menu this time. The paprika tang and the deep red hue of chorizo is a perfect accompaniment to fresh king scallops. I tend to leave the orange roe attached to the scallops as they look so pretty. Scallops are easily come by nowadays, both in supermarkets and at your local fishmongers. They are nearly always sold cut from their shells, but if you’re lucky enough to find someone selling them still in their shells, it’s just a matter of working a sharp flat knife into the flat side of the shell to open up the treasure.

Seared Scallops, Sliced Chorizo and Rocket Leaf Salad

 

Ingredients:

Five or six fresh king scallops (leave the orange roe on)

125g chorizo (thinly sliced)

A handful of fresh rocket leaves

Salt and pepper

Juice of half a lemon

Olive oil

 

1. Remove the skin from the chorizo and discard. Slice the chorizo very thinly (no more than 3mm) and set aside.

2. Heat a little olive oil in a non-stick frying pan. When the oil is hot, add the scallops and sear for about three minutes on each side. They should just begin to colour a little at the edges.

3. Season them with a pinch of salt and a grind of fresh black pepper. Set the scallops aside to rest on a piece of kitchen roll.

4. Place a handful of rocket leaves in a bowl and arrange the scallops on top. Scatter with sliced chorizo and a few more leaves.

5. Add a generous drizzle of olive oil and good squeeze of the lemon juice. Finish off with a final grind of black pepper.

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