Thursday, 24 May 2012

King Scallops on Black Pudding with Peppercorn Cream Sauce

This is a really quick and easy dinner recipe but still manages to look great and taste even better. Although scallops can be fairly expensive, their beautiful texture and flavours make them more than worth their price as an occasional treat. When you do buy scallops, don't make the mistake of removing and discarding the orange coral. Although it is not as tasty as the main white, circular muscle, it is perfectly edible and at the price you are paying, you will want the best value for money you can get.

Ingredients per Person

2 slices of black pudding
2 king scallops
2 tbsp double/heavy cream
1/2 tsp whole black peppercorns
Pinch of sea salt
1 small spring onion/scallion
Vegetable oil for frying

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Pour a little vegetable oil in to a non-stick frying pan and bring it up to a medium heat. Fry the black pudding slices for five minutes each side. Remove to a heated plate and turn up the heat. Sear the scallops for one minute on each side.

Lightly crush the peppercorns with a pestle and mortar. Pour the cream in to a small saucepan and season with the crushed peppercorns and a little salt. Put on to a low heat, stirring frequently with a wooden spoon, for a couple of minutes until the sauce thickens.

Wash, top and tail the spring onion. Slice across the way in to fine discs.

Pour the sauce carefully in to the base of a deep serving plate. Lay the black pudding in the plate as shown and sit the scallops on top. Scatter with the spring onions for a final garnish.

Note: If you think the spring onions are likely to be a little overpowering, try using chopped chives instead.

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