Scallops, Stornoway Black Pudding and Dressed Mixed Leaves

Scallops on a slate background next to illustrations of the ingredients needed to make scallops and black pudding

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.

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Serving Size4
  • Course
    • Starter
  • Cooking Method
    • Pan

Ingredients

  • 12 king scallops, cleaned and roe removed
  • 4 x 1cm-thick slices of Stornoway black pudding
  • 120g mixed leaves, washed and drained
  • Half tsp Dijon mustard
  • Half tsp clear honey
  • 1tbsp red wine vinegar
  • 3tbsp extra-virgin olive oil
  • Sea salt and black pepper

Method

1

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.

2

Place a large non-stick frying pan over a medium heat and add 1tbsp olive oil.

3

Add the black pudding and cook for 2-3 minutes on each side, then remove from the pan and keep warm.

4

Scrape any black pudding residue from the pan and add 1tbsp olive oil.

5

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.

6

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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