Scottish diver scallops & Mettwurst skewers


Scallops

Ingredients:

4 fresh Scallops (cleaned)

1 piece Mettwurst  (German raw, cured, smoked sausage)

Method:

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

Ingredients:

1 butternut squash

1 shallot

½ clove of garlic

75 ml chicken stock

1 pinch curry powder

1 pinch nutmeg

salt & pepper

Method:

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

Saffron Potatoes

Ingredients:

6 fingerling potatoes

1 pinch of saffron

salt

Method:

Peel the potatoes, add the saffron and salt to boiling water. Cook until tender.

Apple, Pistachio Vinaigrette

Ingredients:

1 Granny Smith apple, finely diced

75 grams pistachios, finely chopped

1 tbsp. chives, finely sliced

4 tbsp. extra virgin olive oil

lemon juice

salt and pepper

Method:

Mix together and season to taste

Assemble all the ingredients on skewers, garnish with blanched sea rosemary and samphire and serve!