Scallop and chorizo salad

With scallops and spicy chorizo pieces covered in herbs and garlic this tasty salad is filled with substance.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 1/2 cup olive oil
  • 1 bunch parsley, roughly chopped
  • 1/2 bunch coriander, roughly chopped
  • 2 clove garlic
  • 1 tablespoon sherry vinegar
Scallop and chorizo salad
  • 2 tablespoon olive oil
  • 4 sliced chorizo
  • 500 gram cleaned scallops
  • 1 clove garlic, crushed
  • 1 tablespoon honey
  • 2 lebanese cucumbers, halved lengthways, sliced
  • 275 gram cherry tomatoes, halved
  • 200 gram jar, sliced char-grilled red capsicum
  • 200 gram labna
  • sliced preserved lemons, baby capers, to serve


Scallop and chorizo salad
  • 1
    In a large frying pan, heat half oil on high. Cook chorizo slices 3-4 minutes, turning, until slightly crisp. Transfer to a bowl.
  • 2
    Using same pan, fry scallops in two batches, 1 minute each side, until just opaque. Drain on paper towel.
  • 3
    Heat remaining oil in pan on medium. Cook garlic 30 seconds, until fragrant. Stir in honey and remove from heat. Return chorizo and scallops to pan.
  • 4
    To make dressing: place all ingredients in a small food processor. Process to a paste, adding a little water if too thick. Season to taste.
  • 5
    In a large bowl, combine chorizo mixture with cucumber, tomatoes, capsicum and dressing. Serve topped with labna. Accompany with preserved lemon and capers, if desired.


Labna (yoghurt balls) can be replaced by thick Greek yoghurt or fresh bocconcini.

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