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Categories:
red onion parsley garlic red chilies light olive oil pork sausage heavy cream nutmeg corals shallots sweet paprika fish stock white wine
Viewed: 47 - Published at: 7 years agoIngredients
- 1 red onion
- 1/2 bunch parsley
- 1 garlic clove
- 2 red chilies
- 20 ml light olive oil
- 400 g pork sausage, premium
- 70 ml heavy cream
- nutmeg
- 8 scallops, with corals
- 2 shallots
- sweet paprika
- 200 ml fish stock
- 200 ml white wine
Method
- Preheat the oven to 200 C/ 400°F.
- Chop the onion, parsley and garlic finely, seed and chop the chilies. Soften everything in a frying pan with 10 ml of the olive oil.
- Rinse the sausages and you find that the skins will come off easily. Mix the sausage meat with the onion mixture, add some nutmeg and 20 ml cream.
- Strip the corals from the scallops and save them. Dry the scallops carefully and encase inside balls of sausagemeat. Brown in a frying pan to seal - this might require some practice to keep the ball-shaped and shut.
- Transfer to the oven and finish cooking for 5-7 minutes.
- For the sauce, finely chop the shallors and soften them in the remaining 10 ml olive oil, add corals and paprika and cook ubntil everything is beginning to colour.
- Add the stock and reduce by half.
- Add the wine and reduce by two thirds.
- Liquidise with a blender, and return to the pan.
- Thin the sauce with the remaining cream, adjust the seasoning and serve with the scallops.
