Scallops Black Pudding & Pea Purée



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I’m a huge black pudding fan and enjoy it in all sorts of dishes. Scallops and Black pudding are a perfect combination, the sweet silky flesh of the scallops works really well with the rich spiciness of this amazing black pudding from @clonakilty_blackpudding

Don’t be fooled in thinking this dish is complicated, it was cooked in under 30 minutes and was simple to prepare. If you buy your black pudding ‪before 18th April‬ you’ll be in with a chance of winning a seven night family trip to Clonakilty in Ireland and stay in the four-star Inchydoney Island Lodge and Spa. Return flights from London and airport transfers are included in the prize, so finding this hidden gem is easy and worry free. Visit the Clonakilty website to enter. 

Clonakilty can be purchased @ocadouk @morrisons @sainsburys @budgens

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INGREDIENTS

6 fresh scallops⠀

1 piece of Clonakilty black pudding

200g frozen peas⠀

1 small onion or large echalion shallot finely chopped⠀

Squeeze of lemon⠀

Dash of olive oil⠀

10g butter cut into two knobs⠀

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METHOD ⠀

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Sauté the shallot or onion until soft in a dash of oil and 1 knob of butter.⠀

Add the peas and cook for 4 minutes. Season and add to a blender or bullet. Set aside somewhere warm.⠀

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Cut 5 discs of the black pudding. Pan fry for 3 minutes on each side until crispy.

In very hot large frying pan add a splash of oil. Season the scallops.⠀

Add the scallops to the pan in a clockwise circle so you know where to start turning first. You don’t want to overcook them.⠀

Cook for one minute each side. Add the other knob of butter and the lemon juice. Coat the scallops quickly and remove from the pan.⠀

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