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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.

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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