Dominique Rizzo | Bespoke Food Tours
Scallop and Spanish Sausage Witlof with Melon and Citrus Dressing
Easy
Prep 20 min Cook 25 min
I love witlof with its slightly bitter taste, blending beautifully with the sweetness of the scallop, the tang of Spanish sausage and the citrus melon dressing.
Scallop and Spanish Sausage Witlof with Melon and Citrus Dressing is a beautifully refreshing starter or canapé to have with drinks or as an entree. As a starter make 2 pieces per person.
Scallop and Sausage Witlof Ingredients
- 1 tbsp. olive oil
- 8 scallops
- 100g fresh Spanish pork sausage, you need to be able to break open the skin and cook the sausage meat, so don’t buy one that’s too dry
- 2 tbsps. coriander chopped
- 1 tsp. orange zest
- 1 cup Bel Oro melon, peeled and finely diced
- 1 witlof, leaves separated
Citrus Dressing Ingredients
- Zest of ½ orange
- 1 tbsp. orange juice
- 1 tbsp. Gwyder Grove Blood Orange
- Agrumato Olive oil
- Cracked black pepper
- Pinch of salt
Recipe Steps
Heat the oil in a heavy based pan over reasonably high heat and sear the scallops for 2 minutes on each side until golden, remove and set aside.
Peel the skin from the sausage and add this to the scallop pan, break up the meat and if it starts to stick, add in a small amount of water, about ¼ cup. This will also lift up all of those wonderful scallop flavours and give the mince some moisture. If you need to, add in a small amount of seasoning. There should be a bit of moisture around the mince, you don’t want it too dry. Set the sausage meat aside to cool.
Add the chopped coriander and the orange zest to the meat and stir.
Combine all the ingredients for the dressing in a small bowl and season.
To serve, remove the leaves from the witlof and set them onto a platter, spoon in some of the meat mixture and then top with the diced Bel Oro melon, add the scallop. I usually cut the scallops in half if they are a little on the larger side. Drizzle over the dressing and enjoy.