Scallops with Chouriço/Vieiras com Chouriço

Fresh scallops are incredibly rare in Portugal these days but this dish captures some of the magic of classic Portuguese cured meat and seafood combinations such as squid or monkfish grilled skewers. These simple recipes blend delicate sea flavours with strong cured land produce such as smoked bacon or chouriço to achieve a unique richness in contrast. For this recipe scallops should be cleaned to remove the rubbery muscle and skin while cleaning the liver (orange bit) from brown bits of skin. Seasoning this dish depends on the saltiness of your chouriço so make sure you taste before serving and add fleur de sel, Maldon or Kosher salt before serving. This recipe is served on a slice of courgette and serves 4 starters.

Scallops with Chouriço

3 tbsp finely chopped chouriço (remove skin if it comes off easily)
1 cup of finely chopped tomatoes
1 tbsp finely chopped lemon thyme (can be replaced by parsley)
1 tbsp olive oil
½ lemon juiced

1 Courgette
1 tbsp Grapeseed oil
Sea Salt

4 scallops (shelled and cleaned)
1 tbsp Grapeseed oil
1 tbsp butter
Salt

1. Thinly slice the courgette lengthways, lightly salt and place on a tray or pan with hot rapeseed oil. Cook until lightly brown on both sides (this can be done on the stove or in a hot oven). In the meantime make the sauce (2).

2. In a small frying pan fry the chouriço in hot olive oil for about 2 minutes, stirring regularly. Add the chopped tomatoes and take off the heat. Keep warm and add lemon thyme or parsley and a squeeze of lemon juice before serving.

3. Heat up a large skillet then add the grapeseed oil. When the oil is hot, place the scallops (keep livers till later). Cook until brown then turn. Depending on how thick your scallops are each side can take between 1 to 3 minutes, though scallops are better undercooked than overcooked. Add livers and cook briefly on either side. Add a knob of butter and salt if necessary.

4. Plate by placing a slice of courgette topped with the scallop and the liver. Spoon the chouriço and tomatoe sauce on the side and garnish with freshly chopped lemon thyme or parsley.

Published by

Pedro Rebelo

Pedro is a composer, sound artist and performer. In 2002, he was awarded a PhD by the University of Edinburgh where he conducted research in both music and architecture. Pedro has recently led participatory projects involving communities in Belfast, favelas in Maré, Rio de Janeiro, travelling communities in Portugal and a slum town in Mozambique. This work has resulted in sound art exhibitions at venues such as the Metropolitan Arts Centre, Belfast, Centro Cultural Português Maputo, Espaço Ecco in Brasilia and Parque Lage and Museu da Maré in Rio, Museu Nacional Grão Vasco and MAC Nitéroi. His music has been presented in venues such as the Melbourne Recital Hall, National Concert Hall Dublin, Queen Elizabeth Hall, Ars Electronica, Casa da Música, and in events such as Weimarer Frühjahrstage fur zeitgenössische Musik, Wien Modern Festival, Cynetart and Música Viva. His work as a pianist and improvisor has been released by Creative Source Recordings and he has collaborated with musicians such as Chris Brown, Mark Applebaum, Carlos Zingaro, Evan Parker and Pauline Oliveros as well as artists such as Suzanne Lacy. His writings reflect his approach to design and creative practice in a wider understanding of contemporary culture and emerging technologies. Pedro has been Visiting Professor at Stanford University (2007), senior visiting professor at UFRJ, Brazil (2014) and Collaborating Researcher at INEM-md Universidade Nova, Lisboa (2016). He has been Music Chair for international conferences such as ICMC 2008, SMC 2009, ISMIR 2012 and has been invited keynote speaker at ANPPOM 2017, ISEA 2017, CCMMR 2016 and EMS 2013. At Queen's University Belfast, he has held posts as Director of Education, Director of Research and Head of School. In 2012 he was appointed Professor of Sonic Arts at Queen's and awarded the Northern Bank's "Building Tomorrow's Belfast" prize. He has recently been awarded two major grants from the Arts and Humanities Research Council including the interdisciplinary project “Sounding Conflict”, investigating relationships between sound, music and conflict situations. Ongoing research interests include immersive sound design and augmented listening experiences. Pedro has been appointed Director of the Sonic Arts Research Centre in 2021.

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