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!
Scallops, New Potatoes and Crumbled Black Pudding
Amount Per Serving
% Daily Value*
Saturated Fat 0g0%
Vitamin C 59.1mg72%
* Percent Daily Values are based on a 2000 calorie diet.