Scallop And Chorizo Salad Recipe

Name: Scallop And Chorizo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE DRESSING; 1/2 cup olive oil; 1 bunch parsley, coarsely chopped; 1/2 bunch cilantro, coarsely chopped; 2 cloves garlic; 1 tbsp sherry vinegar; None None FOR THE SALAD; 2 tbsp olive oil; 4 None chorizo sausage, sliced; 1 lb sea scallops; 1 clove garlic, crushed; 1 tbsp honey; 2 small cucumbers, halved lengthwise and thinly sliced; 10 oz cherry tomatoes, halved; 1 jar (7 oz) roasted red pepper, drained and sliced; 7 oz labneh (yogurt cheese); None None Sliced preserved lemons, baby capers, to serve

Servings: persons

None None FOR THE DRESSING
1/2 cup olive oil
1 bunch parsley, coarsely chopped
1/2 bunch cilantro, coarsely chopped
2 cloves garlic
1 tbsp sherry vinegar
None None FOR THE SALAD
2 tbsp olive oil
4 None chorizo sausage, sliced
1 lb sea scallops
1 clove garlic, crushed
1 tbsp honey
2 small cucumbers, halved lengthwise and thinly sliced
10 oz cherry tomatoes, halved
1 jar (7 oz) roasted red pepper, drained and sliced
7 oz labneh (yogurt cheese)
None None Sliced preserved lemons, baby capers, to serve

1
For the dressing, place all ingredients in a small food processor. Process to a paste, adding a little water if too thick. Season to taste.
2
Heat 1 tbsp of the oil in a large skillet on high heat. Cook chorizo slices 3-4 mins, turning, until slightly crisp. Transfer to a bowl.
3
Cook scallops in same pan in two batches, 1 min each side, until just opaque. Drain on paper towel.
4
Heat remaining 1 tbsp oil in pan on medium heat. Cook garlic 30 seconds, until fragrant. Stir in honey and remove from heat. Return chorizo and scallops to pan.
5
Toss chorizo mixture, cucumbers, tomatoes, red pepper and dressing in a large bowl. Serve topped with labneh. Accompany with preserved lemon and capers, if desired.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: None None FOR THE DRESSING, 1/2 cup olive oil, 1 bunch parsley, coarsely chopped, 1/2 bunch cilantro, coarsely chopped, and more.

Yes, Scallop And Chorizo Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Scallop And Chorizo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions