Warm salad of pear, scallop and chorizo. This pear, scallop and chorizo dish is a warm salad that's quick, easy and scrumptious. An easy recipe that can be served as a starter or main course. It's also ideal for entertaining at a dinner party.
John Torode uses a mixture of big meaty prawns and smaller sweet ones for texture and flavour, with added lobster for a special festive starter. The sauce is rich and refreshing with a spicy kick. You can make the sauce in advance then assemble everything just before serving.
SERVES 2 (GENEROUSLY)Ingredients2 cloves garlic, finely chopped1 fennel, very finely shreddedsplash of olive oil2 courgettes, washed, halved and turned into short “zoodles” (you will need a spiralizer for this, alternatively you could use a vegetable peeler to make thin strips of courgette)