Two weeks before Christmas!! Is your menu already done? Here comes a delicious idea for a starter. It’s a Ranch-and -See and a cold-and-hot recipe! subtle, fine and so delicious!
Louis went to Spain last week and could bring back the morcilla I need to prepare this dish; but you can also use black sausage.
I find this starter perfect for Christmas Eve, so I could not resist: I had to interrupt this sweet Christmas recipe series to share it with you. On Thursday I will go on with the sweet ones
Ingredients (serves 4):
4 big scallops without roe
1 lemon (juice and zest)
Salt and white pepper
1/2 morcilla (or black sausage)
The scallop is raw in this recipe, so the first step is to freeze them during a week at -20ºC to kill the Anisakis bacterium (or buy it frozen).
Cut the scallop in thin slices and put them on the plate.
Zester the lemon.
Squeeze lemon juice in the cream, mix an2d set aside.
In a pan, fry the morcilla and crumble it over the scallop slices. Then, pour some cream over, and to finish sprinkle the lemon zest on top.