Mark Hix recipe: Scallop, Chorizo and Quinoa salad

Serves 4 as a starter

Scallop, Chorizo and Quinoa salad (Jason Lowe)

We were recently sent some British-grown quinoa by homegrown bean and pulse specialist, Hodmedods.

It might surprise you to know this, but quinoa is not a new thing in the UK, it's been grown here for over 20 years – albeit originally for bird seed.

4 large or 8 small scallops, shucked and cleaned
12 mini cooking chorizo
40-50g quinoa, soaked in cold water for an hour
A handful of coriander leaves and tender stems, washed and dried
A handful of flat parsley leaves, washed and dried
15-20 fine chive tops, washed

For the dressing

1 small red chilli, trimmed and finely chopped
A small piece of root ginger (20-30g), finely grated
The juice of 2 limes
2tbsp olive oil
3tbsp vegetable or corn oil
Salt and freshly ground black pepper

Simmer the quinoa in salted water for about 15 minutes, or until the grains open and become tender, then drain in a sieve and leave to cool. Whisk together all of the ingredients for the dressing and season.

Preheat a ribbed griddle pan on the stove and cook the chorizo on a medium heat for 6-7 minutes, remove from the heat and keep warm. Cut the scallops in half and season them.

Turn up the heat on the griddle and cook the scallops for about 20-30 seconds on each side.

To serve, arrange the coriander and parsley on serving plates with the chorizo and scallops, scatter over the quinoa, then season the salad and spoon over the dressing; scatter over the chive tops at the very end.