Scallops with Black Pudding & Apple
Product: Wild Maine scallops
Serves: 4
Meat-eaters: Main dish
Prep time: 10 minutes
Cooking time: 10 minutes
Special equipment: None
This makes a very elegant main dish for a dinner party. Not only do the flavors complement each over beautifully, it is also easy to present in restaurant-style stacks. The fried sage leaves are optional, but they are quick and easy to make and never fail to receive cries of delight.
Ingredients
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For the scallops ● 8 oz black pudding, cut into 12 fat slices ● 12 wild Maine scallops ● 1 tbsp all-purpose flour ● 1 tbsp butter ● ½ cup cider ● Salt and pepper |
For the sage leaves ● 2 tbsp olive oil ● 12 sage leaves
For the apples ● 1 tbsp butter ● 3 apples, peeled and each sliced into 4 discs of about ¾-inch thick ● 1 tsp all-purpose flour |
Directions
- Start with the sage leaves. Heat the oil in a pan over medium heat. Add the sage leaves and fry until crisp, just 5-10 seconds. Leave to drain on kitchen paper.
- Dust the apple discs with a little flour.
- Add half the butter to the same pan. When sizzling, add the apple slices. Cook for about 2-3 minutes each side until golden brown. Remove from the pan and place 3 slices on each serving plate.
- Turn the heat up high and add the black pudding slices to the pan. Sear for 1-2 minutes each side, then add to the serving plates, on top of the apples.
- Season the flour and dust the scallops with it. Add the butter to the pan; once sizzling fry the scallops for just 1 minute each side, until golden. Place on top of the black pudding slices.
- Add the cider to the pan, burn off the alcohol and reduce to just 2-3 tbsp. Drizzle the sauce over the scallops, top each one with a fried sage leaf and serve hot.
Further notes
If you don’t like black pudding, you can exchange it for a regular pork sausage instead. But be aware that most sausages will need to be cooked for a little longer than black pudding.
Potato purée is an excellent side dish to go with the scallops.
