Last night we had some pork belly, marinated char siu style, rested, roasted, all as it should be, served with coleslaw and brioche buns. Although the flavours were lovely,  I was pouring mint tea into myself afterwards thinking how heavy and fatty that meal was. And I’m pretty sure it will be a while before I cook it again. So this evening my frozen scallops came out and it couldn’t be more different  to last night. They sat on pea puree, just seasoned and pan fried, topped with chorizo crust and some mash with spring onions on the side. A cold glass of chenin blanc.  Doesn’t get much better than that!