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 on the website)
3 breakfast radishes, thinly sliced
Juice of 1 lemon
Pinch of Tasman sea salt
2 dill fronds
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.
Meanwhile, peel roe off the scallops and add roe to the pan.
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 on top and top with dill frond.