White sausage with scallops

Name: White sausage with scallops
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 12 Scallops; 50 g shelled almonds; 4 (approx. 300 g) White sausages; 80 g cold butter; 7-10 Tbsp Pepper; 4 TABLESPOONS Cider vinegar; 1 TABLESPOON Maple syrup (or honey); 5 Stem(s) fresh cilantro; 200 ml Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
12 Scallops
50 g shelled almonds
4 (approx. 300 g) White sausages
80 g cold butter
7-10 Tbsp Pepper
4 TABLESPOONS Cider vinegar
1 TABLESPOON Maple syrup (or honey)
5 Stem(s) fresh cilantro
200 ml Milk
7-10 Tbsp grated nutmeg

Directions

1
Peel and wash the potatoes and cut them into halves or quarters depending on their size. Boil potatoes in boiling salted water for about 20 minutes. Wash scallops and dab with kitchen paper. Roast almonds in a pan without fat.
2
Take out, let cool and chop coarsely. Remove the skin of the white sausage, cut the sausage into slices.
3
Heat 20 g butter in a frying pan. Fry the mussels for 1-2 minutes on each side. Season with salt and pepper and keep warm. Melt 10 g butter in the pan. Brown the sausage slices on both sides for about 2 minutes and add them to the scallops.
4
Deglaze the roast with vinegar and maple syrup and start cooking. Let simmer for about 1 minute. Cut 30 g butter into small pieces and stir in. Wash coriander, shake dry and chop leaves finely.
5
Add coriander, scallops and white sausage to the sauce.
6
Drain the potatoes. Add 20 g butter and milk and mash to puree. Season to taste with salt, pepper and a little nutmeg. Spread the puree, mussels and white sausage on the plates, sprinkle with almonds and pour the sauce over them.