Scallop Meatballs

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READY IN: 40mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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