New potato, morcilla and scallop kebabs

Summer

I hope you don’t think me selfish, putting three of my favourite things on a stick. You all know how I feel about new potatoes, so I don’t need to justify their place here. Morcilla is an incredible Spanish blood sausage made with smoked pork, onions and spices. It’s like a better black pudding. Scallops are a real treat for me, so when I eat them, I like to keep things simple. They complete this trio perfectly.

Makes 6

Ingredients

12 hand-dived scallops
250g morcilla sausage
500g new potatoes, scrubbed
4 to 5 sprigs thyme, leaves picked and chopped
1 sprig rosemary, chopped
A pinch of chilli flakes
2 cloves of garlic, thinly sliced
2 tbsp olive oil
Salt and freshly ground black pepper

Method

Cut the new potatoes in half, or into chunky bite-sized pieces if larger. Place in a pan of salted water, bring to the boil and cook until just tender. Drain and allow to cool.

Slice the morcilla into 2 to 3cm rounds and place in a large bowl with the scallops and potatoes. Add the chilli flakes, garlic, rosemary and thyme. Trickle over the olive oil and season well. Toss gently, then refrigerate while you prepare the fire and soak your skewers.

Build a good fire and allow it to burn down to hot embers.

Thread the ingredients onto skewers in the following order, scallop, morcilla, potato, morcilla, potato, scallop.

Place a grill over the embers. When hot, lay on the kebabs and cook for about 4 to 5 minutes on each side, turning carefully, until cooked through and lightly charred.

Transfer to a warm platter and serve with lemon mayonnaise or aioli and a dressed green salad.

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