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Scallops with Spanish blood sausage


Serves 2

8 minutes

3 Mibrasa casserole dishes



  • 6 scallops

  • 2 tbs Sea Urchin paste or crabmeat

  • 1/4 lb Spanish blood sausage

  • 1 clove garlic

  • 1 leek

  • Parsley

  • Olive oil


  • Wash the leek and cut the white part into julienne. Drizzle olive oil into a Mibrasa casserole dish and cook the leek for 2 minutes. Peel and chop a garlic clove. Without removing the casserole dish from the grill, add the garlic and crab paste and then stir. Add water and leave to cook for 3 minutes. 

  • Cut the blood sausage into 6 slices. Place in a casserole dish without adding any oil or fat. Cook for 2 minutes. Remove the dish from the oven and flip the slices over to cook using the casserole’s residual heat. 

  • Remove from the garlic crab sauce from the oven and transfer to a blender glass. Add some paprika if desired and blend.

  • Place the scallops directly on the grill and cook for 2 minute. Remove the scallops from the grill and transfer to a casserole dish with a drizzle of olive oil. Leave in the oven for a further 2 minutes. 

  • To serve, place the slices of blood sausage on a bed of crabmeat sauce and top with a piece of scallop. Garnish with a dried vegetable crisp. 

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