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Preparation time
10 minutes
Total time:
20 minutes
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Ingredients
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60 mL (¼ cup) plain Greek yogurt
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5 mL (1 tsp.) wasabi
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1/2 lemon, zest only and 5 mL (1 tsp.) lemon juice
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1 mL (¼ tsp.) each: salt and freshly ground pepper
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12 thin slices of Le Sauciflard chorizo dry sausage
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15 mL(1 tbsp.) Sensations by Compliments Light olive oil
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12 Sensations by Compliments Wild Atlantic Canada Sea Scallops, thawed
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Fresh Compliments Chives or Compliments Fredh Tarragon
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Directions
- In a bowl, combine the Greek yogurt, wasabi, lemon zest and juice. Refrigerate.
- Gently pat thawed scallops dry with a paper towel. Remove the muscle from the side of each scallop, and season with salt and pepper. Set aside.
- In a skillet over medium heat, lightly brown the chorizo sausage slices for 1or 2 minutes. Set aside.
- In same skillet, now over medium-high, heat the olive oil and brown the scallops 1 or 2 minutes per side, or until firm and opaque. Set aside.
- Arrange the browned chorizo slices on a serving platter. Top with a bit of wasabi yogurt, a scallop, and a second layer of wasabi yogurt. Garnish with fresh chives or fresh tarragon.
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