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    You are in: Home / Recipes / Scallop Meatballs Recipe
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    Scallop Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    kolibri's Note:

    If you've ever seen Scottish eggs, this is the seafood version of it. Eat with a nice dry cider - either main course for two or starters for four. The recipe is from the London fish restaurant called Livebait.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 200 C/ 400°F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Transfer to the oven and finish cooking for 5-7 minutes.
    6. 6
      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.
    7. 7
      Add the stock and reduce by half.
    8. 8
      Add the wine and reduce by two thirds.
    9. 9
      Liquidise with a blender, and return to the pan.
    10. 10
      Thin the sauce with the remaining cream, adjust the seasoning and serve with the scallops.

    Ratings & Reviews:

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    Nutritional Facts for Scallop Meatballs

    Serving Size: 1 (311 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1017.7
     
    Calories from Fat 689
    67%
    Total Fat 76.5 g
    117%
    Saturated Fat 27.1 g
    135%
    Cholesterol 212.3 mg
    70%
    Sodium 1548.0 mg
    64%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 5.7 g
    23%
    Protein 45.2 g
    90%

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