Everyday recipes
Scallop and chorizo salad
See more recipes in this week's Woman's Day.
INGREDIENTS
olive oil, 2 tablespoons
chorizo, 4, sliced
scallops, 500g, cleaned
garlic, 1 clove, crushed
honey, 1 tablespoon
Lebanese cucumbers, 2, halved lengthways, sliced
vine-ripened cherry tomatoes, 275g, halved
char-grilled red capsicum,
200g jar, sliced
labna (see tip), 200g
sliced preserved lemons,
baby capers, to serve
DRESSING
olive oil, ½ cup
parsley, 1 bunch, roughly
chopped
coriander, ½ bunch, roughly chopped
garlic, 2 cloves
sherry vinegar, 1 tablespoon
METHOD
- Heat half oil in a large frying pan on high. Cook chorizo slices 3-4 minutes, turning, until slightly crisp. Transfer to a bowl.
- Using same pan, fry scallops in two batches, 1 minute each side, until just opaque. Drain on paper towel.
- 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.
- DRESSING: Place all ingredients in a small food processor. Process to a paste, adding a little water if too thick. Season to taste.
- In a large bowl, combine chorizo mixture with cucumber, tomatoes, capsicum and dressing. Serve topped with labna. Accompany with preserved lemon and capers, if liked.
TOP TIP
- Labna (yoghurt cheese balls) can be replaced by thick Greek yoghurt or fresh bocconcini.
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