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This recipe was uploaded by Slippery76
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.