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.
Tina Anand says
I love scallops and while I am not daring enough to try black pudding, I would happily devour the rest of that dish.
Jane Sarchet says
Haha, I know what you mean Tina, probably best not to think too much about what you;re eating :)
Janie x
Karen says
That, my dearest chum, is a bowl of heaven for me! LOVELY recipe with all my favourite things together! Happy camping too! Karen
Jane Sarchet says
Me too Karen, my perfect food :) We had an awesome time camping thanks, now on the thankless task of clear-up – 4th load of washing on already, and there’s only 2 of us! :D
Janie x
Ren Behan says
Ooh have never thought of crumbling a black pudding over seafood but this looks like a really lovely recipe and idea. Have a lovely Easter x
Jane Sarchet says
It’s delicious, and not as dense as big thick slabs! I hope you had a great weekend too :)
Janie x
Helen @ Fuss Free Flavours says
What a lovely idea. I’ve not had black pudding for seemingly ages, or for that matter scallops.
Happy Easter!
Jane Sarchet says
And to you Helen, I hope you had a great weekend!
Janie x
London Unattached Lifestyle and Travel says
That looks lovely, simple and just my kind of dish!
Jane Sarchet says
it is simple and so ridiculously quick Fiona, way quicker than ordering pizza :)
Janie x
Heidi Roberts says
I must admit black pudding is not one of my favourites but scallops are without a doubt one of my favourite seafoods!
Jane Sarchet says
Stunning little critters aren’t they. I love them :)
Janie x
Franglais kitchen, Nazima says
I love scallops and these look perfectly cooked! mmm
Jane Sarchet says
They were bleddy lovely Nazima! :)
Janie x
Chloe says
Perfect flavour combo, what a treat of a dish! I’m feeling a bit sad I just have bangers for dinner tonight!
Jane Sarchet says
Hehe, sorry Chloe ;)
Janie x
Sylvia says
Lovely warming dish! We eat quite a lot of black puddings in Poland (I can’t stand it now but I used to!). My Mum used to put it on BBQ and grill it ;)
Jane Sarchet says
Oooh, really? I’ve never heard of BBQ’d black pudding, gonna have to try it cooked over a campfire (brain starts swirling with ideas!) :)
Janie x
Frugal queen says
We eat frozen scallops when we’re in France, they are really cheap there…..they are wonderful but so expensive here. We eat black pudding as the main part of a meal – my mum made them when were children from pigs blood and the fat
Jane Sarchet says
Really? That probably means you can buy frozen scallops here, I’ve just never seen them! Thanks for popping by Froogs, nice to see you :)
Janie x
Nayna Kanabar (@citrusspiceuk) says
Being a veggie I have never tried this but I think I have heard black pudding is an acquired taste.
Jane Sarchet says
Absolutely it is, but really lovely when crumbled :)
Janie x
Glamorous Glutton says
Great idea to crumble the black pudding, I bet it’s really delicious. Unfortunately I’m now allergic to shellfish and as it’s a fairly recent reaction I know what I’m missing and it’s a very sad loss. GG
Jane Sarchet says
It makes such a difference GG, it loses that denseness and just brings in nuggets of flavour. Gutted for you re the shellfish though, that would break my heart :(
Janie x
Bintu @ Recipes From A Pantry says
F would be all over this because of the black pudding. Emailing it on to him.
Jane Sarchet says
Thanks Bintu, go spread that black pudding love :)
Janie x