Scallops and black pudding

Scallops and black pudding

You might remember that the Rowes visited Edinburgh last December… 

Scallops and black pudding

Scallops and black pudding

…generally not one to shy away from the more challenging and varied food offerings, there is one thing Trota has always been a little dubious about: black pudding.

But enthused by the Edinburgh trip and inspired by one of Jamie Oliver’s recipes from 5 Ingredients – Quick & Easy Food, she decided to throw caution to the wind. Jamie serves this dish with a pea mash (for which you will need potatoes, frozen peas and mint) but we went off-script and made a stir fry.

You are going to need 3 or 4 large scallops per person and a couple of discs of black pudding for serving too. It couldn’t be simpler: remove the skin of the black pudding and crumble it in a large pan, where you have already warmed a couple of tbsp olive oil. Fry gently for a couple of minutes mixing often.

Meanwhile wash the scallops and pat-dry with kitchen paper. Lightly criss-cross score them on both sides, then add them to the frying pan and cook for a couple of minutes each side. You don’t want to overcook or they’ll become rubbery, it’s enough when they’ve just turned opaque.

Mix well with the black pudding and serve with your side of choice (be it mash or greens).

Trota was truly delighted with this dish. Scallops and black pudding: what a winning combination – who’d have thought it!