Lasooni scallop with Goan sausage and seaweed


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Begin by making a wild garlic butter. Bring a pan of water to the boil and blanch the wild garlic leaves for 30 seconds. Drain and refresh in iced water until cool, then drain again, squeezing out any excess liquid. Roughly chop and place in a food processor with the butter and green chilli. Blitz until bright green and well combined. Set aside
Place a frying pan over a medium-high heat with a dash of oil. Roughly chop the Goan sausage and add to the pan, cooking for around 5 minutes until it darkens in colour, the fat renders and the sausage crisps up. Drain off some of the fat and set the sausage aside
Gently melt the wild garlic butter in a pan, then keep warm
Trim the scallops of their coral and ensure they’re nice and neat. Place a frying pan over a high heat with a generous amount of oil and wait until it’s very hot. Season the presentation side (the larger flat side) of each scallop with salt, then place them in the pan presentation-side down. Cook for 2-3 minutes, then turn and cook for a final minute. They should be a deep golden colour and crisp on top
To serve, place a scallop on each serving plate (ideally a scallop shell, if you have one). Spoon some of the melted wild garlic butter over the top, then squeeze over a little lime juice. Top with a little of the crisp Goan sausage, then finish with a sprinkle of dried seaweed
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