Chorizo & Scallop Bites with Lemon-Wasabi Yogourt

  • Prep Time 10 min
  • Total Time 15 min
  • Makes: 12 scallop bites

Ingredients

  • 1/4 cup plain Greek yogourt 60 mL
  • 1 tsp wasabi 5 mL
  • 1/2 zest of ½ lemon and 1 tsp (5 mL) lemon juice
  • 12 Wild Atlantic Canada Sea Scallops (20/40 ct), thawed, patted dry
  • 1/4 tsp each salt and pepper 1 mL
  • 12 thin slices Le Sauciflard Chorizo Dry Sausage
  • 1 tbsp light olive oil 15 mL
  • 3 fresh chives, cut into 12 equal lengths

Directions

  • Step 1

    Combine yogourt, wasabi, lemon zest and juice in a small bowl. Refrigerate. Season scallops with salt and pepper. Set aside.

  • Step 2

    Brown chorizo in a skillet over medium heat for 1 to 2 min. Set aside. In same skillet over medium-high, heat oil and add scallops, cooking for 1 to 2 min. per side, or until firm, opaque and lightly browned. Set aside.

  • Step 3

    Arrange chorizo slices on a serving platter. Layer a dollop of yogourt mixture, 1 scallop and a second dollop of yogourt mixture on each slice. Garnish with a piece of chive.

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Nutrition Facts

  • Nutrition Description 1/12 of the recipe
  • Calories 45
  • Fat 2.5 g
  • Saturated Fat 1 g
  • Carbs 1 g
  • Sugar 1 g
  • Protein 5 g
  • Cholesterol 10 mg
  • Sodium 150 mg