Scallop And Chorizo Salad

• 1/2 cup olive oil
• 1 bunch parsley coarsely chopped
• 1/2 bunch cilantro coarsely chopped
• 2 cloves garlic
• 1 tablespoon sherry vinegar
• 2 tablespoons olive oil
• 4 chorizo sausage sliced
• 1 pound sea scallops
• 1 clove garlic crushed
• 1 tablespoon honey
• 2 cucumbers small, halved lengthwise and thinly sliced
• 10 ounces cherry tomatoes halved
• 7 ounces roasted red pepper drained and sliced
• 7 ounces labneh yogurt cheese
• baby capers
• preserved lemons

1. For the dressing, place all ingredients in a small food processor. Process to a paste, adding a little water if too thick. Season to taste.
2. Heat 1 tbsp of the oil in a large skillet on high heat. Cook chorizo slices 3-4 mins, turning, until slightly crisp. Transfer to a bowl.
3. Cook scallops in same pan in two batches, 1 min each side, until just opaque. Drain on paper towel.
4. Heat remaining 1 tbsp oil in pan on medium heat. Cook garlic 30 seconds, until fragrant. Stir in honey and remove from heat. Return chorizo and scallops to pan.
5. Toss chorizo mixture, cucumbers, tomatoes, red pepper and dressing in a large bowl. Serve topped with labneh. Accompany with preserved lemon and capers, if desired.

olive oil, parsley, cilantro, garlic, sherry vinegar, olive oil, sausage, scallops, garlic, honey, cucumbers, tomatoes, red pepper, yogurt cheese, baby capers, preserved lemons

Taken from www.yummly.com/recipe/Scallop-and-Chorizo-Salad-1404383 (may not work)