📝 About This Recipe
This elegant dish is a masterclass in modern British gastropub cuisine, celebrating the marriage of the sea's delicate sweetness with the earthy, spiced richness of traditional black pudding. A vibrant, velvety pea purée provides a fresh backdrop and a touch of sweetness, while a lemon-herb butter finish ties the elements together perfectly. It is a sophisticated starter or light main that impresses with its balance of textures and bold, complementary flavors.
🥗 Ingredients
The Scallops & Black Pudding
- 12 large King Scallops (cleaned, roe removed, and patted very dry)
- 200 grams Black Pudding (high quality, sliced into 1cm thick rounds)
- 2 tablespoons Unsalted Butter (for basting)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
Vibrant Pea Purée
- 300 grams Frozen Garden Peas (thawed)
- 1 Shallot (finely diced)
- 1 clove Garlic (minced)
- 50 ml Heavy Cream (warmed)
- 1 tablespoon Butter (at room temperature)
- 4-5 leaves Fresh Mint Leaves (optional, for a fresh lift)
Finishing & Garnish
- 1/2 Lemon (juiced)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 handful Pea Shoots (for garnish)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
Begin with the pea purée. Melt a small knob of butter in a saucepan over medium heat and sauté the diced shallot and garlic for 3-4 minutes until soft and translucent but not browned.
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2
Add the peas and 2 tablespoons of water to the pan. Cover and steam for 3 minutes until the peas are tender and bright green.
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3
Transfer the pea mixture to a high-speed blender. Add the warm heavy cream, a tablespoon of butter, and mint leaves if using. Blend until completely smooth.
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4
For a professional finish, pass the purée through a fine-mesh sieve into a clean bowl. Season with salt and pepper, then cover and keep warm.
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5
Prepare the scallops by ensuring they are bone-dry. Use paper towels to press out any moisture; this is the secret to a perfect golden crust.
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6
Heat a large non-stick frying pan over medium-high heat with a splash of oil. Add the black pudding slices and fry for 2-3 minutes per side until crispy on the outside. Remove and keep warm on a plate lined with paper towels.
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7
Wipe out the pan and return it to high heat. Add the grapeseed oil. Once the oil is shimmering and just starting to smoke, season the scallops with sea salt only on the side going down first.
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8
Place the scallops in the pan in a clockwise fashion so you know which one went in first. Do not overcrowd the pan; cook in batches if necessary.
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9
Sear the scallops without moving them for 90 seconds to 2 minutes until a deep golden-brown crust forms.
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10
Flip the scallops over. Add the 2 tablespoons of butter to the pan along with the lemon juice and chopped parsley. As the butter foams, spoon it over the scallops for 30-45 seconds.
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11
Remove the pan from the heat immediately. The scallops should be opaque on the outside but still slightly translucent and tender in the center.
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12
To plate, spoon a generous dollop of pea purée onto each plate and use the back of the spoon to create a decorative 'swoosh'. Place three slices of crispy black pudding along the purée.
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13
Top each piece of black pudding with a seared scallop. Garnish with fresh pea shoots and a final drizzle of the lemon-parsley butter from the pan. Serve immediately.
💡 Chef's Tips
Always use 'dry' scallops rather than 'wet' scallops, as wet scallops are treated with phosphates that prevent them from searing properly. If your black pudding is very crumbly, you can lightly coat the slices in flour before frying to help them hold their shape. Ensure the pan is searing hot before the scallops touch it; if it doesn't sizzle loudly, the pan isn't ready. Don't overcook the peas or they will lose their vibrant green color and turn a dull olive brown. Season the scallops only seconds before they hit the pan, as salt draws out moisture which interferes with the Maillard reaction (browning).
🍽️ Serving Suggestions
A chilled glass of high-acidity white wine like a Sancerre or a dry Riesling cuts through the richness of the black pudding. Serve with a side of crispy pancetta or bacon lardons for an extra layer of salty crunch. For a more substantial meal, serve alongside a small heap of buttered samphire or wilted spinach. A light drizzle of truffle oil over the pea purée can add a luxurious, earthy depth to the dish. Provide extra lemon wedges on the side to allow guests to adjust the brightness to their liking.