Scallop Meatballs Recipes

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SCALLOP MEATBALLS



Scallop Meatballs image

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.

Provided by kolibri

Categories     European

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 red onion
1/2 bunch parsley
1 garlic clove
2 red chilies
20 ml light olive oil
400 g pork sausage, premium
70 ml heavy cream
nutmeg
8 scallops, with corals
2 shallots
sweet paprika
200 ml fish stock
200 ml white wine

Steps:

  • 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.

Nutrition Facts : Calories 1017.8, Fat 76.6, SaturatedFat 27.1, Cholesterol 212.3, Sodium 1548.1, Carbohydrate 18.5, Fiber 1.6, Sugar 5.8, Protein 45.2

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