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Categories:
dressing olive oil parsley cilantro garlic sherry vinegar Salad olive oil chorizo sausage scallops clove garlic honey cucumbers cherry tomatoes red pepper preserved lemons
Viewed: 49 - Published at: 4 years agoIngredients
- 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
Method
- 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.
- 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.
- Cook scallops in same pan in two batches, 1 min each side, until just opaque. Drain on paper towel.
- 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.
- 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.
