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. 

Scallops with Apple and Blood Sausage







  • 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


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.


These products are perfect to use for this recipe:

No items found.


More recipes to discover

Always a mood for good food? Explore what your Dutch Oven and Fry Pan offer beyond the dishes you already knew.

See all recipes


Discover more...

What else can you cook in your Combekk pan? Everything! Explore all the different recipes you can cook in cast iron. From classic stews to smoked salmon, from delicious comfort food to modern combinations.

Discover all recipes for members

Members club

Join the members club

Never miss a recipe by joining our Members Club and staying up-to-date with all exclusive offers.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Already a member?

Go to members recipes