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apples black pudding february recipe scallops starter

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Seared Scallops with Black pudding and caramelised apples

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Preparation Time: 10 minutes
Cooking time: 10 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 12948 times

Ingredients:

Metric Imperial

6 scallops

1 Granny smith apple

6 slices of good quality black pudding

2 tbsp(s) sugar

You wouldn't think this combination would work - but it does!!!! A great starter to dazzle your fellow eaters with...

Posted by: ania on 25 March 2008

Click here to view ania's Cookery Book

Cooking Steps:

I had this dish whilst holidaying in Scotland recently - it was one of the most bitterly cold days and our route took us to Fort William. When you are cold and wet and hungry you walk into the first place that offers food. How lucky were we to find ourselves in cafe115 which served us this fantastic creation. That was lunch. We decided to return to the restaurant again for dinner and then again for lunch a few days later when our return route from north east of scotland conviniently led us through Fort william again at lunchtime. Well since we were there, we might as well, no?

Anyway - i regret to say that I did not ask for the recipe, but the weight of the dish relied on the quality of ingredients simply cooked, so here's my take on it. If anyone manages to get the real deal out of cafe 115 I'll happily surrender.

The dish itself is very much what it sounds like - seared scallops, sit on pan fried discs of black pudding and are accompanied by a wedges of golden, caramelised, but still a tad sour apples which cut beautifully through the richness of the other two ingredients. And that's the extent of the cooking. This was served by a simple green salad with roasted hazelnut dressing which I would also recommend.