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.
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.
We hope you enjoy this scallops and black pudding recipe.