Steamed Broccolini® and White Scallop Sausage with Broccolini® Salsa and Crumbed Broccolini® Stems

Prep Time
35 plus 20 minutes' chilling time MINS
Cook Time
  • 2 Broccolini®, florets only
  • 1 Broccolini®, blanched and drained
  • 150 grams scallops
  • 150 grams boneless white fish such as snapper or coral trout, diced
  • 2 egg whites
  • 50 ml pure cream
  • 100 ml honey
  • 1 tsp sesame seeds, roasted
  • 50 ml water
  • 1/4 tsp Salt and pepper,, to taste
  • 1/2 Spanish onion, finely diced
  • 1 clove of garlic, crushed
  • 50 ml extra virgin olive oil
  • 50 ml balsamic vinegar
  • 100 grams olives, pits removed
  1. Place scallops, fish, egg whites and a pinch each of salt and pepper into a food processor and blend until smooth. Add Broccolini® florets and pulse to incorporate.
  2. Transfer to a bowl and fold in cream.
  3. Place a 20cm x 32cm piece of plastic wrap on a bench with the longest edge at the front. Spoon a quarter of the mix along the front edge, about 15cm long. Roll wrap over and tie ends tightly to form a sausage shape. Repeat with remaining mixture and chill sausages for 20 minutes.
  4. For salsa, place Broccolini® and olives in a food processor and pulse until coarsely chopped. Transfer to a bowl and add balsamic, oil, garlic and Spanish onion. Mix well.
  5. Bring a pot of water to the boil and immerse wrapped sausages. Simmer gently for 7 minutes.
  6. Meanwhile for crumbed stems, whisk together milk and eggs in a bowl. Dust stems with flour, dip into egg wash then coat with crumbs. Deep fry in hot oil till golden.
  7. In a saucepan gently heat 50ml water, honey and sesame seeds and keep warm.
  8. Unwrap sausages, cut in half and serve with salsa and crumbed stems drizzled with honey sauce.