Prep time 5-10 minutes
Cook time 10 minutes
1 Chorizo sausage, finely diced
1 Tbsp Pukara Lemon oil
1 Tbsp Sea urchin butter, refer to Mussels in
Sea Urchin Butter recipe
3 Breakfast radishes, thinly sliced
Juice of 1 lemon
Pinch of Tasman Sea salt
2 Dill fronds
Step 1 In a pan over medium heat add chorizo, lemon oil and sea urchin butter. Stir and cook for approximately 5 minutes, until a good amount of oil has formed in the pan.
Step 2 Meanwhile, peel roe off the scallops and add roe to the pan.
Step 3 Once chorizo has some colour, drain oil into a bowl and put the remaining chorizo mix back on the pan on high heat to crisp up and use as a garnish. Add lemon juice and sea salt to the oil and stir.
To serve, build scallops up on a plate and place sliced radish in and around the scallop meat. Drizzle with the chorizo oil, sprinkle crisp chorizo and top with dill frond.