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SCALLOPS, BLACK PUDDING, MINTED PEA PUREE AND ROASTED TOMATO VINAIGRETTE

SCALLOPS, BLACK PUDDING, MINTED PEA PUREE AND ROASTED TOMATO VINAIGRETTE

As a newcomer to the UK (from Canada), I had never tried black pudding and when I finally did give it a go, it was love at first bite! Then I started hearing of this dish and was intrigued. They seemed to be completely different things that couldn't possibly go together, so I knew I had to try it out. It was AMAZING!! A classic!

Here's what you'll need:

  • 12 scallops
  • 2 cups frozen peas
  • 7 or 8 mint leaves
  • 1 small shallot (finely chopped)
  • 2 garlic cloves (finely minced)
  • 2 medium tomatoes
  • 1 medium onion
  • 2 cloves roasted garlic
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 12 slices of black pudding
  • salt and pepper to taste
  1. gently sautee the shallots and garlic over low heat in a good nub of butter until translucent

  2. toss in the peas and give the pan a nice toss to coat them well with the butter

  3. remove from the heat and give them a blitz in a food processor with the mint (chunky or smooth is entirely up to you)

  4. peel and cut the onion into quarters leaving the root attached

  5. cut the tomato into 1 inch slices

  6. season with salt, pepper and pinch of sugar and toss in olive oil

  7. ROASTED TOMATO, ONION AND GARLIC PIZZA POPS

  8. wrap the whole head of garlic in a bit of foil

  9. place the onion quarters and tomato slices onto a baking sheet and bake in a preheated °300 oven for about 20 minutes or until they're soft and starting to caramelize

  10. ROASTED TOMATO, ONION AND GARLIC PIZZA POPS

    ROASTED TOMATO, ONION AND GARLIC PIZZA POPS

  11. cut the root off the onion and chop them

  12. chop up the tomato to almost a paste, and mix with the onion and roasted garlic

  13. place the onions and tomatoes into a bowl, mix with the olive oil and vinegar, taste and season

  14. toss the black pudding slices into a nice hot pan with a dash of olive oil and butter and cook a few minutes and flip them

  15. now, season the scallops with salt and pepper and toss into the same pan and sear for about a minute on each side

  16. dollop the pea puree onto warmed plates, top with black pudding and scallops and drizzle generous amounts of the tomato vinaigrette

  17. ROASTED TOMATO, ONION AND GARLIC PIZZA POPS

    ROASTED TOMATO, ONION AND GARLIC PIZZA POPS

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