Scallops with Apple and Blood Sausage

The combination of flavours in this dish is amazing. Adding the delicate scallops realy lifts up the classic combination of blood sausage and apple. 

Fish

25

minutes

4

Servings

Let's get cooking!

Ingredients

  • 8 large scallops
  • 200 g blood sausage
  • 2 apples
  • 1 onion
  • 2 garlic cloves
  • 150 ml white wine
  • 10 g octopus ink
  • 50 g flour

Preparation

1. Bold Blood Sausage
Cut the blood sausage in to slices of 1 cm and cover with flour. Bake them in butter until brown on both sides. Take the core out of the apples, cut in slices and bake in the same butter. Remove from the pan.

2. Sauce
Cook onions and garlic in butter. Add wine and ink and cook down until the sauce is deep black.

3. Delicate Scallops
Clean the pan and bake the scallops on high heat for 2 minutes on both sides.

4. Serve
To serve, put the ink sauce on a plate, place on the blood sausage and ad apple and scallops on top, slice the scallops horizontally for an extra white tone.

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