Blood Sausage Tower with Scallops and Sage

Ingredients

• 2 stalks sage (16 leaves)
• 16 cm blood sausage
• 3 tbsp olive oil
• 16 scallops (prepped, thawed)
• 1 tbsp butter
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the sage, shake dry and pluck off the leaves.

2. 2.

   Slice the blood sausage into 1 cm thick slices and sear in a hot pan with 2 tbsp oil on both sides.

3. 3.

   Wash scallops, pat dry and cook in another hot pan with remaining oil until golden brown on both sides. Add sage and butter to the pan and turn the scallops in it. Season with salt and pepper. Arrange sausage slices on plates, top each with a scallop and a sage leaf, drizzle with sage butter and serve.