Scallops with Champagne and Pea Sauce Recipe

Ingredients

• 24 Queensland scallops in the half shell (see note), cleaned, roe removed
• 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
• 2 cured chorizo, finely chopped
• Micro chervil, to serve
• Champagne and pea sauce
• 60 gm butter, chopped
• 2 tbsp extra-virgin olive oil
• 3 golden shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 125 ml (1/2 cup) Champagne
• 180 gm frozen peas, defrosted
• 20 gm baby spinach