Chorizo & Scallop Bites with Lemon-Wasabi Yogourt
Prep Time
Makes
Cooking Mode
¼ cup plain Greek yogourt
1 tsp wasabi
½ zest of ½ lemon and 1 tsp (5 mL) lemon juice
12 Wild Atlantic Canada Sea Scallops (20/40 ct), thawed, patted dry
¼ tsp each salt and pepper
12 thin slices Le Sauciflard Chorizo Dry Sausage
1 tbsp light olive oil
3 fresh chives, cut into 12 equal lengths
¼ cup plain Greek yogourt
1 tsp wasabi
½ zest of ½ lemon and 1 tsp (5 mL) lemon juice
12 Wild Atlantic Canada Sea Scallops (20/40 ct), thawed, patted dry
¼ tsp each salt and pepper
12 thin slices Le Sauciflard Chorizo Dry Sausage
1 tbsp light olive oil
3 fresh chives, cut into 12 equal lengths
Directions
1Combine yogourt, wasabi, lemon zest and juice in a small bowl. Refrigerate. Season scallops with salt and pepper. Set aside.
2Brown 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.
3Arrange 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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Personal Note
Personal Note
