Pan-fried Scallops with Black/Chilli Pudding

Waitrose Recipes
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Ingredients

  • 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/Chilli Pudding (cut into 8 slices)
  • 3 tbsp Caramelised Red Onion

Cooking your Black Pudding

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How to Cook

Method

Step 1

Heat the mashed potato.

Step 2

Pat dry the scallops with kitchen paper and season on both sides with salt & fresh ground pepper.

Step 3

Heat the butter in a large frying pan until foaming.

Step 4

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).

Step 5

Place the scallops & black/chilli pudding on top of the mashed potato and keep warm.

Step 6

Reduce the heat and add the red onion to the frying pan with 2 tbsp of water.

Step 7

Simmer, stirring, for 1 min, then drizzle the sauce over the scallops & black/chilli pudding and serve immediately.

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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