RECIPE OF THE WEEK - SCALLOPS WITH APPLE & BLACK PUDDING

This recipe is perfect as a starter or light summer lunch with friend’s. You can also add bacon or prawns and a salad for a great summer main course. Scallops can be purchased fresh or frozen from most supermarkets for a reasonable price.

Enjoy!

INGREDIENTS

SERVES 4

12 large cleaned king scallops
500g black pudding cut into cubes
2 cooking apples
2 large tomatoes blanched with skin removed
50g honey
Few leaves of rocket and micro herbs
Few knobs of butter
Oil
Seasoning

METHOD

  1. Peel your apples and cut half of one into small cubes, the rest cook in a little butter and water until soft then puree and keep warm. The cubes toss in the honey over a low heat until cooked but not coloured
  2. Remove the seeds from your tomato and dice, dice the black pudding
  3. When ready get a pan very hot with oil and place your scallops in it
  4. Add a few knobs of butter and cook for 2 minutes on each side resisting the temptation to keep turning them and season, they should be golden brown and soft in the middle

5. Season and spoon the butter oil mixture over whilst cooking. After two minutes on each side take out and leave to rest

6. While resting, reheat your apple puree and cubes, cook the black pudding cubes in the scallop pan until crispy

7. To plate up put a layer of apple puree on the plate

8. Add the scallops and black pudding followed by a few rocket leaves and micro herbs

9. Finish with the diced tomato, candied diced apple and a drizzle of olive oil, enjoy