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Chargrilled Scallop and Chorizo Stix with Blood Orange Marmalade

Enjoy this tasty canape recipe.


  • 40 roe off scallops

  • 5 chorizo sausages

  • 2 blood oranges

  • 100g sugar

  • Olive oil


  • 1.

    Take small mussel of scallop and marinate in olive oil.

  • 2.

    Cut chorizo into small wedges (similar in size to the scallops).

  • 3.

    Pan fry scallops at high temperature for 45 seconds on each side while char-grilling the chorizo pieces.

  • 4.

    Alternately skewer chorizo and scallops.

  • 5.

    Zest orange and cook zest in juice with sugar until syrupy.


David’s tip: This can be a barbecue no-mess item. Can be served warm or at room temperature.

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