Enjoy this tasty canape recipe.
Take small mussel of scallop and marinate in olive oil.
Cut chorizo into small wedges (similar in size to the scallops).
Pan fry scallops at high temperature for 45 seconds on each side while char-grilling the chorizo pieces.
Alternately skewer chorizo and scallops.
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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