Festive recipe: Pan seared scallops on Black Pudding & Crème Fraiche.


8 large scallops (roe removed, cleaned)
8 slices of black pudding (sliced into 1cm discs)
150 g fresh rocket leaves
8 tblsp. crème fraiche

For the Black Pudding:
In a small frying pan, fry off the black pudding until it is crisp on either side. Set aside and keep warm.

For the Scallops:
Season the scallops on both sides with salt and pepper.
In a frying pan heat a tablespoon of the oil. Lay the scallops on the pan to fry for 50 seconds on each side and lightly golden. Set aside and keep warm.

Place the crème fraiche on the black pudding and place the scallop on top. Serve with rocket leaves with optional dressing of red wine vinegar with 1tblsp whole grain mustard and seasoned with salt and freshly ground black pepper.

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