Scallops Recipes With Black Pudding

1 black pudding boudin cut into 12 rounds. Set aside and keep warm. Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper.

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Transfer the black pudding to the tray in the oven tip out most of the buttery liquid and return the pan to the hob.

Scallops recipes with black pudding. 12 large fresh king scallops. Using the same pan pour 1 tablespoon of olive oil and add the scallops flat side down. Precooked when you buy it. King scallops with pea puree black pudding and pancetta.

Remove the scallops and black pudding from the pan place on top of the colcannon and keep warm. And if you haven t eaten the roe the orange bit on the scallop before give it a go. Turn the scallops over add butter and allow it to melt. 500g bag of frozen peas.

Simmer stirring for 1 minute then drizzle the sauce over the scallops and black pudding and serve immediately. Remove cooked black pudding from the pan and set aside on a warmed plate. Meanwhile heat 25g 1oz of the butter in a large heavy based frying pan and gently fry the onion. In a small frying pan fry off the black pudding until it is crisp on either side.

For the black pudding. Set aside on kitchen paper to soak up any fat. In a large frying pan fry the black pudding until crisp. To make the pea and mint purée place a medium sized saucepan over a medium heat and melt the butter.

Then add the shallot and. Heat the frying pan again until hot and add the butter. Ideal as a starter giving 2 large king scallops. This recipe by si king dave myers aka the hairy bikers was featured on their bbc show hairy bikers best of british their culinary journey through time to celebrate british food.

Season the scallops on both sides with salt and. Cook over high heat for 1 2 minutes until the edges of the scallops start to turn golden brown. Cook the scallops for 1 2 minutes on each side depending on their size until golden brown on the outside but tender within. For the colcannon cook the potatoes in boiling water for 15 minutes or until very tender.

Reduce the heat and add the red onion to the frying pan with 2 tablespoons of water. Pan fry the black pudding over a medium heat until crisp andbrowned on both sides. Preheat your oven to 180ºc 350ºf gas mark 4. When it is foaming add the scallops and sear for 1 min on each side or until just cooked through then place on a warm plate.

The richness of the black pudding works really well with the clean taste of the scallops. Just carefully trim them off the scallops then fry them for some added tastiness. Wipe out the pan. Scallops with bacon black pudding and colcannon the hairy bikers.

6 slices of pancetta italian bacon diced. 3 then transfer to the preheated oven this will only take about 4 minutes as black pudding is generally.