Scallop & Chorizo Bites with Lemon-Wasabi Yogurt

Even though I work with fish, I am a big fan of seafood. Seems cruel, I know. But, it also means that when it comes to seafood, I am knowledgeable about what I'm eating, where it is coming from and how it is caught. From the small scallop to the large salmon, I make sure that the choices I make when it comes to catching, buying and cooking seafood limit the impact on the environment. 
Have you ever tried scallops before? They are such interesting critters. Scallops belong to the mollusc family, which also includes other tasty seafood such as squid, octopus, clams, mussels and oysters. They are considered bivalves, which means they have a two-hinged shell made from calcium carbonate. If you enjoy shelling, you may have found one of their ridged fan-shaped shells on the beach. Scallops swim by opening and closing their shells using their powerful adductor muscle. This muscle is the round, fleshy part that you actually eat! 
There are many ways to eat scallops, including grilled, baked and my personal favourite, pan seared. Looking for something different to serve at your next house party? If you love seafood, this recipe for scallop and chorizo bites with lemon-wasabi yogurt is sure to win you, and your party guests, over.

Scallop & Chorizo Bites with Lemon-Wasabi Yogurt

Prep time: 10 minutes Total time: 15 minutes
Ingredients

• 1/4 cup plain Greek yogurt
• 1 tsp wasabi
• zest 1/2 lemon
• 1 tsp fresh lemon juice
• 1 bag sea scallops (toonie-sized), thawed
• 1/4 tsp each salt and pepper
• thin sliced chorizo dry sausage (1 per scallop)
• 1 tbsp olive oil
• chives, cut into 1 inch lengths

Directions

1. To make yogurt topping, combine yogurt, wasabi, lemon zest and juice in small bowl. If too spicy, add more yogurt. Refrigerate.
2. Pat dry scallops with a paper towel. Season with salt and pepper. Set aside.
3. Brown chorizo in a skillet on medium heat for 1 to 2 minutes each side. Pat dry to remove excess oil. Set aside.
4. In the same skillet over medium-heat, add olive oil. Sear scallops, 1 to 2 minutes a side, until firm and lightly browned.
5. Arrange chorizo slices on a platter. Layer the scallop and a small dollop of yogurt mixture. 
6. Garnish with a piece of chive. Serve warm.

Remember - when making seafood choices, look for one of the three logos below to know you are making a sustainable choice and the best one for the environment. For example, diver-caught or farmed scallops are the most sustainable options when it comes to scallops.

Vancouver Aquarium Ocean Wise // Monterey Bay Aquarium Seafood Watch  // Marine Stewardship Council

What is your favourite seafood recipe? Do you make sustainable seafood choices?