Scallop, Chorizo and Quinoa salad

Scallop, Chorizo and Quinoa salad
Ingredients

• 4 large or 8 small scallops, shucked and cleaned
• 12 mini cooking chorizo
• 40-50g quinoa, soaked in cold water for an hour
• A handful of coriander leaves and tender stems, washed and dried
• A handful of flat parsley leaves, washed and dried
• 15-20 fine chive tops, washed

For the dressing

• 1 small red chilli, trimmed and finely chopped
• A small piece of root ginger (20-30g), finely grated
• The juice of 2 limes
• 2tbsp olive oil
• 3tbsp vegetable or corn oil
• Salt and freshly ground black pepper

Instruction
Simmer the quinoa in salted water for about 15 minutes, or until the grains open and become tender, then drain in a sieve and leave to cool. Whisk together all of the ingredients for the dressing and season.

Preheat a ribbed griddle pan on the stove and cook the chorizo on a medium heat for 6-7 minutes, remove from the heat and keep warm. Cut the scallops in half and season them.

Turn up the heat on the griddle and cook the scallops for about 20-30 seconds on each side.

To serve, arrange the coriander and parsley on serving plates with the chorizo and scallops, scatter over the quinoa, then season the salad and spoon over the dressing; scatter over the chive tops at the very end.