Name: Scallop and chorizo salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 1/2 cup olive oil; 1 bunch parsley, roughly chopped; 1/2 bunch coriander, roughly chopped; 2 clove garlic; 1 tablespoon sherry vinegar; 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

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

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

Dressing

1/2 cup olive oil

1 bunch parsley, roughly chopped

1/2 bunch coriander, roughly chopped

2 clove garlic

1 tablespoon sherry vinegar

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

Method

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.