Zalzett tal-Malti Maltese sausage & scallops

Recipes author Patrick Dugo
  • Prep. time 30 min
  • Cook time 45 min
  • # Ingredients 21
  • Serves 4
  • Difficulty Medium

A coastal-meets-Mediterranean small plate with punch and finesse

Summary

This dish brings together the sweet brininess of seared scallops with the bold character of Mediterranean sausage — whether it’s the rustic smokiness of chorizo, the fragrant spice of merguez, or the tangy herbs of Zalzett tal-Malti, Malta’s iconic pork sausage. The richness of both is beautifully lifted by a citrus butter sauce infused with orange and lemon, delivering a touch of elegance that sings of the sun-drenched Mediterranean coast.

Designed as a refined entrée or elegant small plate, this recipe plays on balance: salty and sweet, crispy and soft, sharp and buttery. Finished with pickled fennel or micro herbs, it’s a dish that offers both sophistication and warmth — a restaurant-worthy plate that’s surprisingly simple to master at home.

Nutrition per serving

Ingredients

  • Main Dish Ingredients
  • 12 large scallops, cleaned & dried
  • 2-3 Mediterranean-style sausage (e.g. chorizo, loukaniko, or merguez), diced
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • Zest & juice of 1 orange
  • Zest & juice of 1 lemon
  • 3.5oz unsalted butter, cubed and chilled
  • 1 tablespoon chopped parsley (or chervil for finesse)
  • Salt & cracked black pepper
  • Baby herbs, fennel fronds for garnish
  • Pickled Fennel Ingredients
  • 1 medium fennel bulb (fronds removed, thinly sliced)
  • 1 cup white wine vinegar (or apple cider vinegar)
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • ½ teaspoon fennel seeds
  • 1 bay leaf
  • Zest strips of lemon or orange

Instructions

  1. Step 1

    Prepare the sausage

    • Heat 1 tablespoon olive oil in a pan over medium heat.
    • Add diced Mediterranean sausage and cook until crisp, releasing its oils.
    • Remove and keep warm, reserving the flavoured oil in the pan.

  2. Step 2

    Make the citrus butter

    • In a small saucepan, combine garlic, orange juice, lemon juice, and zest.
    • Reduce over medium heat by half.
    • Lower the heat and whisk in the chilled butter cubes one at a time, creating a smooth citrus butter sauce. Season lightly.

  3. Step 3

    Sear the scallops

    • Heat the reserved sausage oil with a touch more olive oil in a pan until just smoking.
    • Season scallops with salt and pepper.
    • Sear scallops 1–1.5 minutes per side until golden brown with a translucent centre.

  4. Step 4

    Assemble the dish

    • Spoon citrus butter onto warm plates.
    • Arrange scallops on top, scatter crisp sausage around.
    • Finish with chopped parsley, micro herbs, or fennel fronds for freshness.

  5. Step 5

    Chef’s Notes & Pairings:

    • A touch of smoked paprika oil drizzled over enhances the sausage element.
    • Add charred baby fennel or zucchini ribbons for a vegetable note.

  6. Step 6

    Prepare the Fennel

    • Trim the fennel bulb and slice it very thinly (a mandoline works best).

    Make the Brine

    • In a small saucepan, combine vinegar, water, sugar, and salt.
    • Add any aromatics you like (peppercorns, fennel seeds, bay leaf, citrus zest).
    • Bring to a boil, stirring until sugar and salt dissolve.

    Pickle the Fennel

    • Place the sliced fennel in a clean jar.
    • Pour the hot brine over the fennel until fully submerged.
    • Let cool to room temperature, then seal.

    Rest & Use

    • For quick use, leave at least 30 minutes before serving.
    • Best flavour develops after 24 hours in the fridge.
    • Keeps for up to 2 weeks refrigerated.

    Chef’s Notes

    • Sharp & bright: White wine vinegar + lemon zest.
    • Sweet & mellow: Apple cider vinegar + orange zest.
    • Punchy & spiced: Add chilli flakes, mustard seeds, or coriander seeds.