Barbecued scallops with sweetcorn puree and sobrasada sausage

Prep Time

10 mins

Cook Time

34 mins

Total Time

44 mins

Served on their shell, this barbecued scallops recipe is a crowd pleasing starter for any dinner party. I like to turn the sobrasada into a crumb by combining it with butter, sourdough bread and hazelnuts which I wrap into a sausage and chill in the fridge. Once I’m ready to serve, I slice a piece of the crumb for each scallop and melt it under the grill. You can also place a small slice of just sobrasada sausage for a more punchy porky flavour. The sweetcorn puree complements really well the scallops, whilst the sobrasada crumb provides a wonderful earthy flavour.

44 mins

4 people

Ingredients
Method

12 extra large hand-dived king scallops
Olive oil
Salt and pepper to taste
For the sweetcorn puree:
100g fresh sweetcorn
1 tbsp unsalted butter
1 tbsp crème fraîche
Salt to taste
For the sobrasada crumb:
50g sobrasada sausage
50g unsalted butter
1/2 garlic clove, finely chopped
100g stale sourdough bread, turned into crumbs
1 tsp lightly toasted chopped hazelnuts
Salt and pepper to taste

Pre-heat your oven grill.
To prepare the sobrasada crumb, melt the butter in a medium sized sauce pan, add the sobrasada and gently cook for 2 minutes, breaking the sausage meat up. Combine in a food processor with the crumbs and hazelnuts and blend in pulses until fully combined. Season with salt and pepper. Spread on a double layer of cling film and roll into a sausage the thickness of the diameter of the scallops, tying both ends up. Chill in the refrigerator.
For the sweetcorn puree, cook the sweetcorn kernels for 20 minutes in boiling water. Once cooked, place in a food processor with a couple of tablespoons of the cooking liquid, the butter, crème fraîche and season with salt. Blend until fully combined, keep warm.
Heat a large frying pan and add 1 tablespoon of the oil. Season the scallops with salt and fry for 2 minutes or each side or until golden brown. Place a slice of the sobrasada sausage crumb on each scallop and grill until melted.
Heat the sweetcorn puree and place one tablespoon on each scallop shell and place one scallop on top, serve with some crusty bread and a chilled glass of Albariño.

Ingredients

12 extra large hand-dived king scallops
Olive oil
Salt and pepper to taste
For the sweetcorn puree:
100g fresh sweetcorn
1 tbsp unsalted butter
1 tbsp crème fraîche
Salt to taste
For the sobrasada crumb:
50g sobrasada sausage
50g unsalted butter
1/2 garlic clove, finely chopped
100g stale sourdough bread, turned into crumbs
1 tsp lightly toasted chopped hazelnuts
Salt and pepper to taste

Method

Pre-heat your oven grill.
To prepare the sobrasada crumb, melt the butter in a medium sized sauce pan, add the sobrasada and gently cook for 2 minutes, breaking the sausage meat up. Combine in a food processor with the crumbs and hazelnuts and blend in pulses until fully combined. Season with salt and pepper. Spread on a double layer of cling film and roll into a sausage the thickness of the diameter of the scallops, tying both ends up. Chill in the refrigerator.
For the sweetcorn puree, cook the sweetcorn kernels for 20 minutes in boiling water. Once cooked, place in a food processor with a couple of tablespoons of the cooking liquid, the butter, crème fraîche and season with salt. Blend until fully combined, keep warm.
Heat a large frying pan and add 1 tablespoon of the oil. Season the scallops with salt and fry for 2 minutes or each side or until golden brown. Place a slice of the sobrasada sausage crumb on each scallop and grill until melted.
Heat the sweetcorn puree and place one tablespoon on each scallop shell and place one scallop on top, serve with some crusty bread and a chilled glass of Albariño.

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Munar Sobrasada Sausage

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Barbecued scallops with sweetcorn puree and sobrasada sausage

Terras Gauda O Rosal 2020

Munar Sobrasada Sausage