Scallops with Black Sausage and Apple

Name: Scallops with Black Sausage and Apple
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 cloves garlic, finely sliced; ½ teaspoon freshly ground black pepper; ½ teaspoon sea salt; 75 g unsalted butter, diced; 80 ml White Chicken stock (see Essentials); ½ punnet celery cress, snipped; 4 slices green apple, cut into fine julienne strips; ½ punnet radish cress, snipped; 2 red shallots, finely sliced; 2 morcilla, sliced into 12 rounds; 2 teaspoons olive oil; sea salt and freshly ground black pepper; 12 Toffee Apple Slices (see Essentials), mashed to a puree; 12 scallops, cleaned; 2 red radishes, cut into fine julienne strips; 60 ml Pedro Ximenez sherry; 30 ml fig vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

A visit to any Spanish market will reveal an astonishing array of morcilla, a sweet-tasting sausage made with pig’s blood, suet and spices. In Australia, these sausages are readily available at food stores that specialise in Spanish produce. The flavour and texture go particularly well with shellfish.

Ingredients

2 morcilla, sliced into 12 rounds
12 Toffee Apple Slices (see Essentials), mashed to a puree
12

Oceania
Europe
Spain
Australia
Basque Country
Starter
Mediterranean

Method

To prepare the sherry sauce, combine the sherry, vinegar, shallots and garlic in a saucepan and bring to the boil. Boil until the liquid has reduced by two-thirds, then add the stock and continue to boil until reduced by half. You should have about 60 ml liquid remaining. Strain through fine mesh s