These tasty seafood bites make the perfect light lunch or supper, writes TRISH DESEINE
I love these niblets as they are juicy, salty and well behaved enough to stay delicious as they cool a little. For a budget-friendly version, use salmon.
(10 minutes preparation; 3 – 4 minutes cooking)
200g raw scallops
15 or so wafer thin chorizo slices
Pre-heat the oven to 180C.
Cut the scallops into bite-sized chunks. Wrap them with the chorizo and set on some silver foil on a baking sheet. Roast for 3 to 4 minutes until the scallops are brown and the chorizo crisped and bubbling. Remove from the oven and skewer each bite with a cocktail pique. Serve hot or warm.
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