Events and Celebrations

Scallop & Chorizo Skewers

prep 10 mins, plus marinating cook 4—6 mins
  • 12 scallops, white meat only
  • 12 large sage leaves
  • 150 g (5 oz) chorizo sausage, cut into 12 x 1 cm (½ inch) slices
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, crushed
  • salt and black pepper

Soak 12 small bamboo skewers in cold water for 30 minutes.

Wrap each scallop with a sage leaf and thread on to the soaked bamboo skewers with a slice of the chorizo. Mix the oil, lemon juice, garlic and salt and pepper together and drizzle over the skewers. Marinate for 1 hour.

Cook the skewers on a hot barbecue for 2—3 minutes on each side until the scallops are cooked though. Serve at once.

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