West Coast Scallops with Black Pudding

Name: West Coast Scallops with Black Pudding
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 12 items king scallops; 200 g black pudding; 1 tbsp rapeseed oil; 30 g Unsalted butter; 1 item crisp eating apple; 2 tbsp cider vinegar; 0.5 tsp sea salt flakes; 0.25 tsp freshly ground black pepper; 1 tbsp fresh flat-leaf parsley

Plump, sweet king scallops pan-seared until golden and crisp, served over rich Scottish black pudding with a light, sharp apple reduction.

🇬🇧United Kingdom· Hebrides and the Western Isles

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

12 items king scallops — shelled, roe optional, patted completely dry
200 g black pudding — sliced into 8 to 12 rounds
1 tbsp rapeseed oil — for frying
30 g Unsalted butter — diced
1 item crisp eating apple — peeled and finely diced
2 tbsp cider vinegar — to deglaze the pan
½ tsp sea salt flakes — to season
¼ tsp freshly ground black pepper — to season
1 tbsp fresh flat-leaf parsley — finely chopped for garnish

Equipment

•Frying pan
•Tongs
•Paper towels
•Chef knife
•Chopping board

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 18 g
carbs: 19 g
fibre: 2 g
protein: 22 g
calories: 340 kcal

Instructions

1
Pat the scallops thoroughly dry with paper towels on both sides.
2
Season the scallops lightly with a pinch of sea salt flakes and black pepper.
3
Heat half the rapeseed oil in a frying pan over medium heat on the hob.
4
Fry the black pudding slices for two minutes on each side until crisp.
5
Transfer the cooked black pudding to warm plates and keep warm.
6
Wipe the pan clean, turn the hob to high, and add the remaining oil.
7
Place the scallops flat-side down into the hot pan without overcrowding.
8
Sear undisturbed for ninety seconds until a deep golden crust forms.
9
Flip the scallops, add the diced butter, and baste for one minute.
10
Transfer the scallops onto the black pudding discs on each plate.
11
Add the diced apple and cider vinegar to the hot pan juices.
12
Sizzle for thirty seconds, spoon over the scallops, and sprinkle with parsley.

Chef's tips

Always dry the scallops thoroughly before cooking, as any surface moisture will cause them to steam rather than develop a golden crust. Keep the cooking time short to prevent the scallops from turning rubbery.

Ingredient substitutions

black pudding → vegetarian black pudding or haggis rounds
cider vinegar → lemon juice or dry white wine

Storage

Best served immediately; leftover cooked black pudding can be refrigerated in a sealed container for up to two days.

Reheating

Reheat black pudding gently in a dry frying pan on the hob, avoiding reheating scallops as they will toughen.

Common mistakes to avoid

•Frying wet scallops, which produces steam and prevents a crisp brown sear.
•Overcooking the scallops, resulting in a tough, rubbery texture.
•Overcrowding the frying pan, which drops the heat too quickly.

Serving suggestions

Serve immediately as a starter with a small handful of dressed watercress.Pair with a smooth pea or cauliflower purée beneath the black pudding.Accompany with warm crusty bread to mop up the buttery apple juices.