- Prep Time
- 10 mins
- Total Time
- 15 mins
- 12 scallop bites
- 1/4 cup
- plain Greek yogourt
- 60 mL
- 1 tsp
- 5 mL
- zest of ½ lemon and 1 tsp (5 mL) lemon juice
- Wild Atlantic Canada Sea Scallops (20/40 ct), thawed, patted dry
- 1/4 tsp
- each salt and pepper
- 1 mL
- thin slices Le Sauciflard Chorizo Dry Sausage
- 1 tbsp
- light olive oil
- 15 mL
- fresh chives, cut into 12 equal lengths
Combine yogourt, wasabi, lemon zest and juice in a small bowl. Refrigerate. Season scallops with salt and pepper. Set aside.
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.
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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