I often find myself disliking foods others regard as delicatessen, like sweetbreads and fois gras. But scallops are a different story. For me, scallops embody all that is perfect about seafood – the subtle, slightly sweet flavour of seawater; a succulent, fleshy texture and health benefits galore. Scallops are an excellent source of vitamin B12, as well as omega-3 fatty acids, magnesium and potassium, all of which are important for cardiovascular health. But be sure to choose responsibly sourced scallops - hand dived are best.
Serves 4 as a starter
Ingredients
Splash of rapeseed oil
2 cloves garlic, finely chopped
4 small 100% low-fat organic pork sausages, casings removed
Handful of marinated red peppers, roughly chopped
1 tablespoon capers, chopped
12 scallops, cleaned
2 heaped tablespoons home-made or organic tomato sauce
fresh rocket, finely chopped
chestnut puree
Method
1. Gently heat the oil in a heavy-based frying pan.
2. Add the garlic and fry for a couple of minutes before adding the sausage meat.
3. When the sausage meat is almost cooked, add the chopped peppers and capers.
4. Keeping the heat quite high, add the scallops and cook for a couple of minutes on each side, or until caramelised.
5. Stir in the tomato sauce and chopped rocket just before taking the pan off the heat.
6. Serve on pureed chestnut, sweetened ever so slightly with honey, or a chestnut and sweet potato mash.
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