Treat yourself to a starter or light lunch whose flavour and nutritional rewards are in inverse proportion to the amount of effort you need to put in. Put simply, the ingredients do the work for you. The vinaigrette can be tweaked to your own preferences or to suit the season – try a pinch of cayenne or substitute the honey with more mustard, for example.
Ingredients
Method
Make the vinaigrette first. Mix a pinch of salt, the mustard and the honey into a paste then add the red wine vinegar and olive oil and whisk vigorously until emulsified.
Place a large non-stick frying pan over a medium heat and add 1tbsp olive oil.
Add the black pudding and cook for 2-3 minutes on each side, then remove from the pan and keep warm.
Scrape any black pudding residue from the pan and add 1tbsp olive oil.
Season the scallops on both sides and cook them for 1-2 minutes on each side, making sure they are golden-brown on the outside.
To serve, place a disc of Stornoway black pudding on each warmed serving plate, with three scallops on top. Place the mixed leaves to the side and drizzle them with the vinaigrette.
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Unlike some of our competitors, when you buy fresh fish from us you can be sure it’s exactly that – always FRESH, never frozen.
Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
When they return to shore the catch is then sold at the market and transported to our premises, where the fish are prepared, vacuum-sealed, packaged and delivered to your door within 24 hours.
It’s a philosophy we’re immensely proud of, one that reflects our commitment to our products and our dedication to serving our customers.
Always FRESH, never frozen.
