with Colcannon mashed potato
Heat the mashed potato.
Pat dry the scallops with kitchen paper and season on both sides with salt & fresh ground pepper.
Heat the butter in a large frying pan until foaming.
Add the scallops & sliced black/chilli pudding and sear for 1-1 half mins on each side, until the scallops take on a deep golden colour & the black/chilli pudding is cooked. (Don't be tempted to move the scallops around in the pan while they are cooking, as this will cause them to steam rather than sear).
Place the scallops & black/chilli pudding on top of the mashed potato and keep warm.
Reduce the heat and add the red onion to the frying pan with 2 tbsp of water.
Simmer, stirring, for 1 min, then drizzle the sauce over the scallops & black/chilli pudding and serve immediately.
450g Colcannon Mashed Potato
(Colcannon is a traditional Irish dish of finely chopped cooked cabbage & onion mixed into creamy mashed potato)
1 tbsp Unsalted Butter
1/2 Ring (100g) Bury Black/Chilli Pudding (cut into 8 slices)
3 tbsp Caramelised Red Onion
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