Monday, 16 July 2012

Scallops and Black Pudding

This is the type of fusion food that is common in Ireland you wouldn't normally a mix of meat and fish on the same plate. The flavours in this really compliment each-other. The only thing is I dont know if you can get black pudding in most other countries you could substitute for venison sausage or a spicy Italian sausage (you have to grill it so it has to be a fresh meat sausage) This is a single serving, usually I would say 3 scallops depending on the size is equal to a portion;

2/3 Scallops
1 Slice each of Black & White Pudding
I heaped tablespoon of Red Onion Marmalade
Olive Oil

Red Onion Marmalade:

2 Red Onions
Glass of red wine
Olive Oil
2 Tablespoons Caster Sugar
  1. Cracked Black Pepper
  2. Water 


  1. Heat a ridged grill pan and cook the slices of pudding. On the same pan, sear the scallops for 1 minute on each side
  2. Place the onion in the centre of the plate, stack the pudding and the scallops neatly on top and drizzle with the pesto.
  3. Marmalade: Slice the onions and sauté in oil over a low heat for several minutes. Season with the pepper, add the sugar, water and wine and bring to the boil. Simmer gently for about 20 minutes until it reaches a shiny, jammy consistency.
  4. Pesto: Blend together 4oz Basil leaves, 1 teaspoon Pine Kernels, 4oz Extra Virgin Olive Oil, 4oz Grated Parmesan Cheese. If the consistency is too thick, add a teaspoon of cold water.

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