Scallop and chorizo linguine by Anja Baak of Great Glen Charcuterie
Great Glen Charcuterie is a family business established in 2003 by Jan Jacob and Anja Baak. They are based in the Highlands where deer roam freely around the hills, feeding on heather, wild plants and grass.
Using and experimenting with this sustainable and local product over the years, Great Glen Charcuterie has evolved into supplying specialised charcuterie products to independent retailers and restaurants across the UK and abroad.
Their six children are all involved in the business, helping out where they can with production, packing orders and as a tasting panel, while the older ones love selling the charcuterie at farmers markets and food festivals.
This is the ultimate fast food, so easy to do and fabulous flavours. Perfect for a romantic night when you don’t want to be in the kitchen for too long but want to impress your loved one.
Great Glen Charcuterie is a finalist in the Meat category for the Scotland Food & Drink Excellence Awards which take place on June 2.
Serves 4
Ingredients
1 Great Glen Charcuterie Venison Chorizo
350g dry linguine
350g scallops
2 garlic cloves, crushed
15 cherry tomatoes, halved
Olive oil
50ml white wine
1 fresh red chilli, finely chopped
Bunch of fresh parsley, chopped
Salt & pepper
Squeezed fresh lemon juice
Parmesan cheese shavings
Method
1 Line the base of an oven dish with a glug of olive oil and the tomatoes and garlic. Cook this slowly in a low oven (140C) for an hour or two until the tomatoes are cooked but still keeping their shape.
2 Cook the linguine according to instructions.
3 Pop the sliced chorizo in a wide-based pan on a medium heat and cook for about five minutes until it has released its oils and is nicely browned.
4 Take the chorizo out of the pan and fry the scallops on a high heat in the same pan for two or three minutes using the oil released by the chorizo.
5 Put the chorizo back in the pan together with the slow roasted tomatoes, chilli, parsley, wine and the cooked linguine and a squeeze of lemon juice.
6 Season with salt and pepper. Be careful not to overcook the scallops.
7 Serve with a little rocket on a plate, sprinkle with Parmesan cheese and enjoy.
In association with Taste Communications.
www.tastecommunications.co.uk
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