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Prep Time
10 mins
Total Time
15 mins
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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

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