Basco
Search
Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    SUBTOTAL:
    £0.00
    Spanish
    00:10:00
    00:34:00
    00:44:00
    Barbecued Scallop Spanish Fish Recipes, Spanish Starters & Appetisers, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2021/08/barbecued-scallops-with-sweetcorn-puree-and-sobrasada-sausage-1.jpg

    Barbecued scallops with sweetcorn puree and sobrasada sausage

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    10 mins
    Prep
    Cook time
    34 mins
    Prep
    Total time
    44 mins
    SHARE Facebook WhatsApp Copy

    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

    Introduction

    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.

    Method

    1. Pre-heat your oven grill.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

      Shop Ingredients

      Terras Gauda O Rosal 2023

      £20.75

      Munar Sobrasada Sausage

      £9.90

      Añana Salt Flakes

      £3.90

      Similar recipes

      Sobrasada and Smoked San Simon Bocadillo
      Pan Fried Cod with Green Asparagus and Sobrasada Sausage
      Fried Duck Egg with Sobrasada Sausage
      Basco 10

      Do you want 10% OFF your first order?

      Sign up to receive your discount code to use straight away today!

      *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!



      Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update