- 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 pudding and sear for 1-1 half mins on each side, until the scallops take on a deep golden colour & the black 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 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 pudding and serve immediately.
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- 450g Colcannon Mashed Potato
- (Colcannon is a traditional Irish dish of finely chopped cooked cabbage & onion mixed into creamy mashed potato)
- 8 Scallops
- 1 tbsp Unsalted Butter
- 1/2 Ring (100g) Bury Black Pudding (cut into 8 slices)
- 3 tbsp Caramelised Red Onion
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