Serves 2



  • 4 tbsp  extra virgin olive oil
  • Juice of 1/2 small orange
  • 100g Tims Dairy Greek style vanilla yogurt
  • A sprinkle of finely chopped tarragon
  • 25g butter
  • 100g cooked chorizo, sliced in half, lengthwise
  • 4 large scallops, trimmed
  • 1 garlic clove, finely chopped
  • A touch of finely chopped red chilli
  • Juice from 1 lime
  • ½ bunch coriander, chopped finely
  • Sea salt & freshly grounded black pepper to taste

Vanilla yogurt dressing.

In a medium bowl, whisk together 3 tbsp olive oil, orange juice, yogurt, tarragon, salt and pepper. Set dressing aside.

Seared scallops & chorizo.

Heat the butter and 1 tbsp olive oil in a frying pan over a medium heat. Add the chorizo and cook, tossing until it starts to brown, about 1 minute. Add the scallops and sear them for about 1 min until golden, then flip them over and sprinkle over the garlic and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime. Finish off with roughly chopped coriander and salt and pepper.

To Serve:

Drizzle over the vanilla yogurt dressing and serve straight away. Warm sourdough baguette will help soak up all the surrounding juices!


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