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.
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.
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.