Grilled scallops, white sausage with dried ham, young spinach in saffron gelatine
Filip Biebuyck, Belgium
Ingredients for 4 persons:
- 8 scallops
- 2 French white sausages
- 2 slices of raw ham (dried in the oven for ½ hour)
- 400g of young spinach
- 200ml of mussel liquid
- Saffron, pepper, salt and nutmeg
- 2 leaves of gelatine, soaked
Preparation:
Rinse the scallops in iced water and cut into large slices.
Slice the white sausages and grill the scallops and white sausage separately pan, season well.
Dry the slices of raw ham in the oven. Heat the mussel liquid and mix with the saffron, reduce by boiling the mixture, sieve and add the soaked gelatine. Clean the young spinach, sauté it in butter and season with pepper, salt and nutmeg.
Arrange the spinach on a plate and place the scallops and white sausage on top and surround with the saffron gelatine.
Decorate with slices of dried ham. Serve immedíately.
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