HomeFood & drinkScallop and Chorizo Brochette, Cucumber and Ginger Dressing

Scallop and Chorizo Brochette, Cucumber and Ginger Dressing

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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 12 minutes
Ingredients (for 2 people) :


Soak the large skewers in water for 30 minutes in order to prevent splintering.

Dice the chorizo until slightly smaller than the scallops. Place three scallops and three chorizo dice alternatively on the skewers. Place on a tray and keep in the fridge.

Meanwhile for the dressing, dice the ginger into small chunks and boil in water for five minutes to remove harshness of the ginger. Cool the ginger in iced water and then drain and dry.

Cut the cucumber into 1/4 inch dice and combine with the ginger. Mix the olive oil, lemon juice, vinegar and add seasoning, and pour over the cucumber and ginger.

Griddle the scallop and chorizo skewers at 100 degrees Celsius for six minutes, turning to ensure the scallops and chorizo are cooked on all sides.

Spoon the dressing over and around the scallops to decorate. Season with a little sea salt and black pepper and lastly sprinkle some red amaranth/purple sprouting broccoli leaves on the scallops before serving.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe is provided by Frederick Forster and Miele

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another free recipe every day

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