Scallop and Chorizo Tapas

Ingredients

16 Large scallops with roe on

5-6 very thin slices prosciutto

1 thick cured chorizo sausage

8 slices baguette, cut on the diagonal

1 clove garlic, peeled

1 tbsp olive oil

Sea salt and ground pepper

Dressing

2 tbsp olive oil

1 tsp finely grated orange zest

1 tsp sherry vinegar

1 clove garlic

1 tsp Dijon mustard

1 tbsp finely chopped parsley

Skewers

Directions

Dressing: whisk all ingredients in a bowl and season.
Scallops: trim any black vein off the scallops.
Cut the prosciutto into long slices, slightly narrower than each scallop.
Season the scallops and wrap each one in a strip of prosciutto.
Slice the chorizo sausage on the diagonal into 8 x 1/2 cm into thick pieces.
Toast the baguette and rub one side with the raw garlic.
To assemble: Heat the oil in a sauté pan and when hot cook the chorizo for about 20 seconds on each side until lightly golden. Place one slice on each piece of baguette.
Add the scallops, seam side down, to the pan and cook for 1 minute each side or until the prosciutto is golden and the scallops are just cooked.
Transfer to kitchen towels. Thread two scallops into each skewer and place over the chorizo. Top with a spoonful of dressing and serve immediately.

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