Chorizo and scallop tapas
These cook up pretty fast, I make the wasabi yogurt the day before. I once had to sub mayo for the yogurt as my yogurt was 'taking a walk on the wild side'. Of course, the mayo did change the over all taste but was still very good. A friend preferred it with the mayo, but I prefer the yogurt version.
1/4 cup plain Greek yogurt (60mL)
1 tsp wasabi (paste) (5mL)
Zest of 1/2 lemon and 1 tsp lemon juice (5mL)
1/4 tsp each of salt & pepper (1mL)
12 thin slices of chorizo dry sausage
1 Tbsp Light Olive Oil (15mL)
12 Wild Atlantic Sea Scallops, thawed
3 sprigs fresh Chives
1. Thoroughly combine Greek yogurt, wasabi, lemon zest & juice in a bowl and refrigerate.
2. With paper towel, pat thawed scallops dry and remove the muscle from their sides. Season with salt & pepper, set aside.
3. With a skillet over medium heat, lightly brown the chorizo slices for 1 or 2 minutes. Set aside on paper towels.
4. Raise the heat to medium-high under the same skillet, heat the olive oil and brown the scallops 1 or 2 minutes per side, or 'til firm and opaque. Set aside.
5 Arrange chorizo on a serving platter. Top with a dab of wasabi yogurt, a scallop, a second dab of wasabi yogurt and garnish with fresh chives.
I'm trying to figure out how to post a picture!
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.