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!
Nutrition Facts
Scallops, New Potatoes and Crumbled Black Pudding
Amount Per Serving
Calories 272
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 14mg5%
Sodium 253mg11%
Potassium 1386mg40%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 2g2%
Protein 13g26%
Vitamin C 59.1mg72%
Calcium 36mg4%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.