Pan Seared Scallops with Black Pudding

BY SARAH LANG

 
GD65RH
 

With my Scottish heritage, it is no surprise that I grew up on Black Pudding and absolutely love the stuff. There are some pretty terrible options around, but you simply cannot go wrong with the Oakwood Black Sausage. It has the right amount of spice without being too sweet, holds it shape well when frying without being dry or rubbery. You can buy directly from Oakwood Smallgoods or Maxi Foods in Castlemaine. 

This recipe is a tasty little entree and a nice alternative to serving it with eggs for breakfast. 

SERVES 4

8 large scallops (roe removed)
8 slices of black pudding (sliced into 1cm discs)
150g rocket leaves
2tsp red wine vinegar
1 tsp wholegrain mustard
extra virgin olive oil
real butter
salt and pepper, to taste

In a small frying pan, fry off the black pudding until it is crisp on either side. Season the scallops on both sides with salt and pepper. In a frying pan, heat a tablespoon of olive oil and a knob of butter. Allow the butter to gently foam. Lay the scallops on the pan to fry for 50 seconds on each side and lightly golden. Spoon the foaming butter over the scallop as it is cooking. Set aside and keep warm. 

Deglaze the scallop pan with red wine vinegar, mustard and olive oil. Warm through for a minute or so before seasoning with salt and freshly ground black pepper. 

Place the rocket in a large bowl and toss thoroughly with your hands. 

To serve, place the dressed leaves on your plate, then arrange two of the black pudding discs on the leaves and top each with a scallop.