Scallop and Chorizo Salad with Sweet Corn, Rocket and Potato

Pat scallops dry on paper towel. Slice chorizo thinly. Finely dice 1/2 the shallot. Slice potato in half (or quarters if they are large).

Tip! Make sure scallops have defrosted before cooking. If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Steam the corn cob whole for 2-3 minutes. Allow to cool enough to handle. Remove husk and silks from the corn and stand upright, cut kernels off using a sharp knife.

Place the potatoes in a microwave safe bowl with a splash of water and pinch of salt. Microwave for 4-5 minutes or until tender. Drain and set aside.

Tip! You can boil or steam if preferred, just allow an extra 10 minutes or so.

Combine shallot, sherry vinegar, salt, freshly cracked pepper and 2-3 Tbsp olive oil (extra virgin if you have it). Taste and adjust seasoning.

Tip! You may not want to use all of the shallot, add to taste.

Heat a pan over medium high heat. Fry the chorizo in a dry pan until it starts to crisp and the oils are released into the pan. Remove the chorizo but leave the oil. Add the scallops and cook for about 1 minute per side. Remove from the pan to prevent overcooking.

Tip! Scallops dry out quickly, cooking them for no more than a minute each side ensures they stay sweet and juicy.

On plates or a large platter, arrange the potatoes and dress with a spoonful of the vinaigrette. Add the rocket, corn, chorizo and scallops. Spoon over the remainder of the dressing and any pan juices and enjoy.

Pat scallops dry on paper towel. Slice chorizo thinly. Finely dice 1/2 the shallot. Slice potato in half (or quarters if they are large).

Tip! Make sure scallops have defrosted before cooking. If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Steam the corn cob whole for 2-3 minutes. Allow to cool enough to handle. Remove husk and silks from the corn and stand upright, cut kernels off using a sharp knife.

Place the potatoes in a microwave safe bowl with a splash of water and pinch of salt. Microwave for 4-5 minutes or until tender. Drain and set aside.

Tip! You can boil or steam if preferred, just allow an extra 10 minutes or so.

Combine shallot, sherry vinegar, salt, freshly cracked pepper and 2-3 Tbsp olive oil (extra virgin if you have it). Taste and adjust seasoning.

Tip! You may not want to use all of the shallot, add to taste.

Heat a pan over medium high heat. Fry the chorizo in a dry pan until it starts to crisp and the oils are released into the pan. Remove the chorizo but leave the oil. Add the scallops and cook for about 1 minute per side. Remove from the pan to prevent overcooking.

Tip! Scallops dry out quickly, cooking them for no more than a minute each side ensures they stay sweet and juicy.

On plates or a large platter, arrange the potatoes and dress with a spoonful of the vinaigrette. Add the rocket, corn, chorizo and scallops. Spoon over the remainder of the dressing and any pan juices and enjoy.