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.
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.