This Scallops, New Potatoes and Crumbled Black Pudding is the ultimate treat for all you scallop lovers out there. The balance of flavours are just perfect.
Every time I sit down to a double size portion of seafood all to myself, I count my lucky stars that Jonny won’t eat it.
In fairness to him, he did once eat a clam, but from the expression on his face, I don’t think it was an experience he plans to repeat.
Being sent a glorious box of seafood from Fish for Thought I had to freeze most of the contents as I couldn’t physically eat them all before they went bad.
Surprisingly (and thankfully) scallops freeze perfectly. These little beauties tasted as fresh, juicy & tender as the day they were plucked from the seabed.
And whilst I’m really not a fan of thick slabs of black pudding, when it’s crumbled up and fried I can’t get enough of it.
It becomes crispy yet smooth with a soft rich flavour that complements the clean sweet taste of the scallops to perfection.
A match made in heaven.
- 4 scallops
- 4 new potatoes cooked & halved lengthways
- 1 inch black pudding crumbled
- 1 handful Handful of watercress leaves or other greens
- In a large skillet or frying pan, heat a little butter or oil and when really hot add the potatoes cut side down. After a few minutes give the pan a good shake, cooking the other side of the potatoes and add the crumbled black pudding.
- When the potatoes are golden and the black pudding is crispy, move both to the side of the pan to keep warm, add a little more butter and cook the scallops for one minute on each side. If they are particularly large, cut through the centre of one to make sure it is opaque all the way through. Do not overcook them!
- Serve the scallops, potatoes and black pudding with the watercress leaves and drizzle with any butter and juices left in the pan. Delicious!
Many thanks to Fish for Thought for their fabulous box of seafood they sent me to review.