Preheat the grill to high. Start by whisking together the dressing ingredients, season with salt and pepper. Score a criss-cross on the tops and bottoms of your scallops with a sharp knife, and rub all over with the paprika and a little seasoning. Place on a baking sheet, set aside.
Heat the oil in a frying pan over a medium heat. Add the chorizo and fry until it starts to crisp and release it’s juices. Add the onion and fennel and continue to fry for 3-4 more minutes to soften
Meanwhile to poach the eggs, bring a sauté pan of water to a simmer, add the vinegar then crack the eggs into separate sides of the pan. Poach for 2 minutes (for a runny yolk). Remove with a slotted spoon and drain on kitchen paper.
Drizzle the scallops with a little oil and place under the grill for 2 minutes each side. Remove and squeeze over ½ a lime. Add the onion and drizzle with the pan juices. Final top with a poached eggs and a sprinkling of coarsely ground black pepper.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.