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!