Scallop Meatballs

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

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

Recipe

• 1 preheat the oven to 200 c/ 400°f.
• 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 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 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 transfer to the oven and finish cooking for 5-7 minutes.
• 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 add the stock and reduce by half.
• 8 add the wine and reduce by two thirds.
• 9 liquidise with a blender, and return to the pan.
• 10 thin the sauce with the remaining cream, adjust the seasoning and serve with the scallops.