Scallops and Venison Chorizo with Paassionfruit vinaigrette.

Scallops and Venison Chorizo with Paassionfruit vinaigrette.
 
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This recipe was uploaded
by Slippery76

 
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Ingredients

Ingredients
Method
 
  • 1 doz scallops (roe off)
  • 1 venison chorizo
  • butter
  • salt
  • pepper
  • parmesan cheese
  • Passionfruit pulp
  • apple cider vinegar
  • olive oil
  • mint
Slice the Venison chorizo into about half a cenitmeter thick rounds and pan fry them till cooked through. Remove from pan and place on an oven tray and under the grill for a few minutes so they crisp up a little. Leave the residual oil from the chorizo in the pan.

Wash the scallops and pat dry with paper towel. Sprinkle with a little cracked black pepper and a tiny pinch of salt. Use too much salt and the scallops dry out.
Heat the pan with the residual oil from the chorizo and cook scallops in batches of about three for a couple of minutes each side or until they turn golden brown.

To make the passionfruit vinaigrette, simply add the pulp to a bowl and add a splash of olive oil and apple cider vinegar. Whisk until it all combines. Add salt, pepper and fresh chopped mint to taste.

Place a scalllop on each slice of venisson chorizo and place a small piece of fresh shaved parmesan on top of each scallop. Place them on an oven tray and put back under a grill till the parmesan melts. Remove from grill and spoon over a small amount of the passionfruit vinaigrette. Enjoy with a cold crisp beer or a nice glass of reisling.

Scallops and Venison Chorizo with Paassionfruit vinaigrette.

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This recipe was uploaded by Slippery76

 
 
This is a variation on another recipe I've tried but decided to put my own spin on it by adding the venison chorizo. If the veinson chorizo is unavailable, it works just as well with any godd chorizo you can find. With the passionfruit vinaigrette, I found it better to not use exact measurements but just to add ingredients to taste as everyones tatses vary.

Method


Slice the Venison chorizo into about half a cenitmeter thick rounds and pan fry them till cooked through. Remove from pan and place on an oven tray and under the grill for a few minutes so they crisp up a little. Leave the residual oil from the chorizo in the pan.

Wash the scallops and pat dry with paper towel. Sprinkle with a little cracked black pepper and a tiny pinch of salt. Use too much salt and the scallops dry out.
Heat the pan with the residual oil from the chorizo and cook scallops in batches of about three for a couple of minutes each side or until they turn golden brown.

To make the passionfruit vinaigrette, simply add the pulp to a bowl and add a splash of olive oil and apple cider vinegar. Whisk until it all combines. Add salt, pepper and fresh chopped mint to taste.

Place a scalllop on each slice of venisson chorizo and place a small piece of fresh shaved parmesan on top of each scallop. Place them on an oven tray and put back under a grill till the parmesan melts. Remove from grill and spoon over a small amount of the passionfruit vinaigrette. Enjoy with a cold crisp beer or a nice glass of reisling.
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