Ingredients for 4 portions:

16 sea scallops

300 gr sausage of choice

1 aubergine - half peeled, diced and seasoned with rock salt in a colander for 30 minutes. Rinse well and allow to dry. 

1 large onion - peeled, diced

3 garlic cloves - peeled, halved and stem removed

2 carrots - peeled, thinly sliced 

3 courgettes – diced

400 gr tomato juice

½ tbsp of sugar

10 coriander seeds - coarsely crushed

Salt 

Black pepper 

Bull beber - alternatively chili or bukovo

A bit of olive oil for searing

Execution:

• Score the sausage lightly—lightly oil a frying pan and colour all sides of the sausage. Remove and drain on kitchen paper. Thinly slice and reserve.

• In a wide pot, cover the surface with some olive oil. On medium to high, sear the aubergine for a couple of minutes, stirring occasionally. 

• Add onion, garlic and carrots. Sear for a couple of minutes, stirring occasionally.

• Add courgettes and sear for another minute.

• Add sausage, seasoning and tomato juice.

• Reduce to a compote consistency. 

• In case you desire the vegetables softer, add 200 gr of vegetable stock or water. 

• When ready, move to a platter and reserve.

• Heat a non-stick frying pan with olive oil on medium heat. 

• Season with salt and pepper the sea scallops on both sides. 

• Sear for a minute the scallops on each side in order to obtain a golden-brown colour. Be careful not to overcook the scallops, as they become rubbery.

• Top up the casserole with the sea scallops.

Bon appétit!

What wine we will choose: 

It is a restaurant recipe from those that fill your mouth with flavours.

The wine choices are many and can be of all colours.

First of all, we will avoid wines where the oak effect is strong. The oak is not prohibitive, but its impact must be gentle. We will prevent tannic wines, and it is good to avoid wines with high alcohol and wines with light body. Now that the options are limited let's look in more detail.

Tip: The sausage is a recipe's ingredient that will take off the combination if adequately matched with the wine.

A fresh Agiorgitiko will go wonderfully both aromatically and tastefully, especially if the sausage is stuffed with spices and herbs.

In rosé again, we will insist on Greek. We will choose rosé versions from Agiorgitiko or Xinomavro, especially if the sausage is stuffed with sun-dried tomatoes or other dried fruits. The sparkling representatives of the varieties will do just as well.

In white, Sauvignon Blanc and Riesling are first on the list, especially if the sausage is stuffed with leeks, orange or herbs.