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44 mins
4 people
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
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Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
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Served on their shell, this barbecued scallops recipe is a crowd pleasing starter for any dinner party. I like to turn the sobrasada into a crumb by combining it with butter, sourdough bread and hazelnuts which I wrap into a sausage and chill in the fridge. Once I’m ready to serve, I slice a piece of the crumb for each scallop and melt it under the grill. You can also place a small slice of just sobrasada sausage for a more punchy porky flavour. The sweetcorn puree complements really well the scallops, whilst the sobrasada crumb provides a wonderful earthy flavour.