Scallop And Chorizo Salad - cooking recipe

Ingredients

None None FOR THE DRESSING
1/2 cup olive oil
1 bunch parsley, coarsely chopped
1/2 bunch cilantro, coarsely chopped
2 cloves garlic
1 tbsp sherry vinegar
None None FOR THE SALAD
2 tbsp olive oil
4 None chorizo sausage, sliced
1 lb sea scallops
1 clove garlic, crushed
1 tbsp honey
2 small cucumbers, halved lengthwise and thinly sliced
10 oz cherry tomatoes, halved
1 jar (7 oz) roasted red pepper, drained and sliced
7 oz labneh (yogurt cheese)
None None Sliced preserved lemons, baby capers, to serve

Preparation

For the dressing, place all ingredients in a small food processor. Process to a paste, adding a little water if too thick. Season to taste.
Heat 1 tbsp of the oil in a large skillet on high heat. Cook chorizo slices 3-4 mins, turning, until slightly crisp. Transfer to a bowl.
Cook scallops in same pan in two batches, 1 min each side, until just opaque. Drain on paper towel.
Heat remaining 1 tbsp oil in pan on medium heat. Cook garlic 30 seconds, until fragrant. Stir in honey and remove from heat. Return chorizo and scallops to pan.
Toss chorizo mixture, cucumbers, tomatoes, red pepper and dressing in a large bowl. Serve topped with labneh. Accompany with preserved lemon and capers, if desired.