Dare to surprise your guests this holiday season-not just with gifts, but with the food as well. These scallops with blood sausage form a bold harmony between sea and land. The scallops, tender and elegant, meet the rich, spiced depth of the blood sausage. A combination that may raise eyebrows at first, but once tasted, brings a smile of delight. The chicory, oyster mushrooms, roasted potato wedges, and fish sauce all work together to let the stars of the plate truly shine.
Scallops with blood sausage
Ingredients
- 16 scallops
- 2 blood sausages
- 4 heads Belgian endives
- 300 grams oyster mushrooms
For the sauce
- 300 ml cream
- 300 ml fish stock
- 100 ml white wine
- 1 shallot
- 2 star anise
For the potato wedges
- 600 grams potatoes
- 4 tablespoons olive oil
- 1 tablespoon fennel seeds crushed
- 1 tablespoon thyme dried
- pepper
- salt
Instructions
Making the sauce
- Remove the skin from the shallot and chop it finely.
- Sauté the shallot in a little butter and add the star anise.
- Deglaze the shallot with the white wine and fish stock once the aromas are released.
- Gently reduce the sauce by about half.
- Add the cream and reduce the sauce briefly. Season with salt and pepper.
Frying the potato wedges
- Peel the potatoes and halve them. Cut them into wedges.
- Crush the fennel seeds in a mortar.
- Mix the potato wedges with the oil, crushed fennel seeds, and other spices to taste.
- Place the potato wedges on a baking tray lined with baking paper.
- Bake them in the oven for 35 minutes.
Preparing the main ingredients
- Pat the scallops dry with paper towels.
- Halve the chicory heads lengthwise.
- Cut the oyster mushrooms into medium-sized pieces.
- Cut the blood sausages into pieces about 2 centimeters thick.
- Melt some butter in a small saucepan and place the halved chicory heads in it. Add a little water and simmer for 20 minutes.
- Melt some butter in another pan and sauté the oyster mushrooms for a few minutes.
- Melt the butter in another pan and sear the scallops over high heat.
- Then turn them over and sear them on the other side for a few minutes.
- Now sear the slices of blood sausage briefly on both sides.
- Arrange the ingredients on plates. Spoon some of the sauce over the wild mushrooms.
Nutrition
How to make scallops with blood sausage?
Although these scallops with blood sausage involve several components, the dish is surprisingly quick and easy to prepare.
Preparing the fish sauce
You can make the fish sauce ahead of time if you like. For the festive menu, you'll only need to reheat it.
Start by chopping a shallot. First, remove the ends and the tough outer skin. Then finely dice the shallot.
Sauté it in a pan with a bit of butter. Once the aromas are released, add the star anise, white wine, and fish stock. Let the sauce simmer gently for 15 to 20 minutes, until it has reduced by about half.
Then stir in the cream and bring it briefly to a boil. Remove the star anise and season the sauce with salt and pepper to taste.
Roasting the potato wedges
It's best to use small or medium-sized potatoes for this. Peel them first, then halve and cut into wedges. If the potatoes are small, quarters will do. If they're larger, cut them into six or eight wedges.
Line a baking tray with parchment paper and spread the wedges out evenly. Drizzle with olive oil and toss well so that all sides are coated.
Now it's time to season. Feel free to get creative here. In this version, we've crushed fennel seeds in a mortar and added dried thyme. Finish with salt and pepper to taste, and mix everything through the potatoes.
Bake for 30 to 35 minutes in a preheated oven at 180°C (356°F).
Preparing the main ingredients
Before cooking the remaining ingredients, there are just a few small prep steps. After that, it's all quite straightforward.
A few preparations
First, place the scallops on a paper towel and pat them dry. This is important-otherwise they'll cook rather than sear, and we want that crisp golden edge.
Halve the Belgian endives lengthwise. Quickly cut the oyster mushrooms into medium-sized pieces.
Finally, slice the blood sausage into rounds of about two centimeters thick.
Cooking the main ingredients
Now gather your butter and the necessary pots and pans. Don't forget to reheat the sauce if you made it in advance.
Start by melting a bit of butter for the Belgian endives. Let it gently stew, adding a splash of water. Simmer until the chicory is tender.
The oyster mushrooms cook quickly. Melt some butter in a pan, add the mushrooms, and sauté for a few minutes until they release their moisture and become tender. They're done!
Now it's time for the stars of the plate. Heat a pan over high heat and melt some butter. Sear the scallops for a few minutes until they develop a golden crust. Flip and sear the other side.
Add the slices of blood sausage and quickly sear them on both sides.
And with that, everything is ready - you can start plating.
More surprising.Sylvester
The end-of-year celebrations call for truly festive recipes. Here you'll find even more inspiration for this joyful time of year:
- Festive fruit juice for breakfast.
- Duck with Hasselback potatoes.
- Sylvester duck with cranberries.
- Mandarin soup with pomegranate and ice cream.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
A surprising but convincing food pairing between land and sea.