Chorizo & Scallop Bites with Lemon-Wasabi Yogourt

Prep time: 10min
Total time: 15min
Makes: 12
1/4 cup
plain Greek yogourt
60 mL
1 tsp
wasabi
5 mL
1/2
Zest of ½ lemon and 1 tsp (5 mL) lemon juice
12
Wild Atlantic Canada Sea Scallops (20/40 ct), thawed, patted dry
1/4 tsp
each salt and pepper
1 mL
12
thin slices Le Sauciflard Chorizo Dry Sausage
1 tbsp
Light Olive Oil
15 mL
3
fresh Chives, cut into 12 equal lengths
1/12 of the recipe
calories
45
fat
2.5 g
saturated fat
1 g
carbs
1 g
sugar
1 g
protein
5 g
cholestrol
10 mg
sodium
150 mg

Directions

  1. COMBINE yogourt, wasabi, lemon zest and juice in a small bowl. Refrigerate. Season scallops with salt and pepper. Set aside.

  2. BROWN chorizo in a skillet over medium heat for 1 to 2 min. Set aside. In same skillet over medium-high, heat oil and add scallops, cooking for 1 to 2 min. per side, or until firm, opaque and lightly browned. Set aside.

  3. ARRANGE chorizo slices on a serving platter. Layer a dollop of yogourt mixture, 1 scallop and a second dollop of yogourt mixture on each slice. Garnish with a piece of chive.