Scottish diver scallops & Mettwurst skewers
4 fresh Scallops (cleaned)
1 piece Mettwurst (German raw, cured, smoked sausage)
Season the scallops with salt and pepper and sear on both sides until nicely caramelized. Cut the sausage into 2 cm pieces and sear on both sides until crispy.
Butternut squash Puree
1 butternut squash
½ clove of garlic
75 ml chicken stock
1 pinch curry powder
1 pinch nutmeg
salt & pepper
Peel the butternut squash and cut into small pieces, sweat with shallots and garlic, add the slices and chicken stock and simmer until tender.
Puree in a blender and season to taste
6 fingerling potatoes
1 pinch of saffron
Peel the potatoes, add the saffron and salt to boiling water. Cook until tender.
Apple, Pistachio Vinaigrette
1 Granny Smith apple, finely diced
75 grams pistachios, finely chopped
1 tbsp. chives, finely sliced
4 tbsp. extra virgin olive oil
salt and pepper
Mix together and season to taste
Assemble all the ingredients on skewers, garnish with blanched sea rosemary and samphire and serve!