Dan Browne’s Pan-Seared Scallops and black pudding recipe

As part of the Dingle Food and Wine Festival 2011, Dan, a chef from the Institute of Technology Tralee, demonstrated a number of dishes using local produce. One of his dishes was the Pan-Seared Scallops. We loved this scallops and black pudding recipe.

Ingredients:
4 Large Scallops dried and seasoned
2 thick slices of Annascaul Black Pudding / 2 very thin slices of Annascaul White Pudding
1 Dessertspoon (dsp) Harty’s Chilli Jelly
1/4 an apple & pear cut into matchsticks
200ml cream, 10g peas, 1 teaspoon (tsp) chopped mint
Dressing:
Juice of 1 lime & of 1/2 a lemon
1 dsp of chopped Coriander & 1 dsp of chopped mint
1 tsp fish sauce, 1 tsp soya, a dsp Mirin, 1 dsp sesame oil
Method:

1. Splilt the thick slice of black pudding, spread with chilli, insert the slice of white pudding and top with the other slice of black pudding. Bake for 8 minutes.

2. Mix all the dressing ingredients together, once ready add the apple and pear.

3. In a small pot add cream &bring to boil, add peas and mint. Cook for 3-4 minutes, puree and season.

4. Heat a thick based pan, add a tsp of oil. Sear the scallops on each side for 1 & 1/2 minutes. They should be caramelised on the surface and soft to touch.

Arrange dish.

We hope you enjoy this scallops and black pudding recipe.

 

Posted in Accompaniments

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