Scallops, sautéed cabbage & morcilla

Scallops, sautéed cabbage & morcilla

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

When we were shooting the pictures for this book, I was looking around the market for a really good cabbage because I know they grow really amazing ones in the Basque Country. Scallops and morcilla are two of my favourite ingredients, so I experimented by adding some of the lovely sweet cabbage that I’d found, and there you have it!

Ingredients

Quantity Ingredient
olive oil
2 garlic cloves, finely chopped
1 savoy cabbage, finely chopped
sea salt
freshly ground black pepper
250g morcilla, cut into 12–16 slices 1 cm thick
12-16 fresh king scallops with roe

Method

  1. Heat a little oil in a pan and fry the garlic for 30 seconds, then add the cabbage and a few tablespoons of water. Cover and cook slowly for 20–30 minutes until really tender, stirring occasionally. Uncover, season, and cook for a few minutes more.
  2. Meanwhile, heat a little more oil in a heavy-based pan over a high heat and fry the morcilla until crispy on both sides. Crumble the morcilla and set aside. Brush the scallops with oil and fry for 1–2 minutes each side until golden and just cooked.
  3. Serve the scallops on a bed of the cabbage with the crispy morcilla scattered over.
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