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    Home » main course

    scallops with blood sausage

    10 January 2015 by toondebacker Leave a Comment

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    scallops with blood sausage

    scallops with blood sausage

    this is part two of my Sylvester menu. Scallops with blood sausage, also featuring chicory, wild mushrooms and potato wedges.

    Ingredients (for 4 persons):

    • 16 scallops
    • 2 blood sausages
    • 300 grams of wild mushrooms
    • 300 ml of cream
    • 1 shallot
    • 300 ml of fish stock
    • 100ml dry white wine
    • 2 star anise fruits
    • Butter, olive oil, salt, pepper, sauce binder
    • 3 tablespoons olive oil
    • 400 gr small potatoes
    • A sprig of rosemary
    • A clove of garlic
    • 4 pieces of chicory

    Directions:

    • Peel the potatos and cut them into mandarin-like slices.
    • Chop the rosemary and the garlic and mix them with 3 tablespoons of olive oil.
    • Grease the potatoes with the mixture and put the parts on a baking paper.
    • Fry the chicories with some butter in a little water until they are fully cooked.
    • Chop the shallot.
    • Bake the shallot in some butter, and add the star anise, which will give a very special taste to the sauce.
    • Add the fish stock and the white wine and let it cook until the sauce is reduced by half.
    • Add the cream and let it simmer further for a few minutes.  Add salt and pepper.
    • Sieve the cause and put it aside.
    • Heat the oven at 180° and put the potatoes in it for 30-35 minutes.
    • Pat the scallops dry with kitchen paper. Otherwise they will cook instead of baking.
    • Slice the blood sausage into pieces of approximately 1cm.
    • Clean the wild mushrooms and slice them into pieces.
    • Fry the scallops in a pan and add the blood sausage.
    • Fry the wild mushrooms in a separate pan.
    • Bind the sauce.
    • Arrange everything on the plates and add a bit of sauce.
    • Serve and enjoy immediately!

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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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