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.

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
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

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

Annascaul Black Pudding Co:


Annascaul Black Pudding Co.’s website includes an online shop that allows you to buy our handmade Black pudding, White pudding, Rashers and home made traditional pork sausages from the comfort of your own home.

For more information see Annascaul Black Pudding Co. news

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