Crispy poached egg with chorizo jam and raw scallops
by Robert Thompson
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Ingredients
Delicatessen
400g of chorizo, diced
Oils & Vinegars
350g of pomace oil, or another neutral oil
250g of chorizo oil
50ml of white wine vinegar
vegetable oil, for deep frying
Store Cupboard
43g of egg yolk
4g of salt
5 large eggs
100g of plain flour
200g of Panko breadcrumbs
Speciality Ingredients
50g of glucose syrup
Fish & Shellfish
8 large scallops
Fruit & Vegetables
1 lemon
Salad & Fresh Herbs
dill