📝 About This Recipe
This modern British classic offers a sophisticated marriage of textures and flavors, pitting the delicate, buttery sweetness of the sea against the earthy, spiced richness of traditional black pudding. A staple of high-end gastropubs across the UK, the dish is brought to life with a vibrant, mint-infused pea purée and a touch of salty pancetta. It is an elegant, visually stunning appetizer that perfectly encapsulates the 'surf and turf' philosophy with a distinctively British soul.
🥗 Ingredients
The Seafood
- 12 large King Scallops (fresh, cleaned, and roe removed)
- 25 g Unsalted Butter (for basting)
- 1 tablespoon Olive Oil (high smoke point)
The Pudding and Pork
- 200 g Black Pudding (high-quality, sliced into 1cm thick rounds)
- 50 g Pancetta or Smoked Bacon (finely diced into lardons)
Pea and Mint Purée
- 300 g Frozen Garden Peas (defrosted)
- 2 tablespoons Double Cream
- 1 handful Fresh Mint Leaves (finely chopped)
- 1/2 teaspoon Lemon Juice (for acidity)
- 1 pinch Sea Salt and Black Pepper (to taste)
For Garnish
- 1 handful Micro-herbs or Pea Shoots (for freshness)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by preparing the pea purée: bring a small pot of salted water to a boil, add the peas, and blanch for 2-3 minutes until tender but still vibrant green.
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2
Drain the peas immediately and plunge them into a bowl of ice water to shock them; this preserves the bright green color.
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3
Place the drained peas into a blender with the double cream, chopped mint, and lemon juice. Blitz until completely smooth, then pass through a fine-mesh sieve for a professional, silky finish. Season and keep warm.
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4
In a cold frying pan, add the diced pancetta. Turn the heat to medium and fry until the fat has rendered and the pancetta is golden and crispy. Remove with a slotted spoon and drain on paper towels.
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5
In the same pan (using the pancetta fat for extra flavor), fry the black pudding slices for 2-3 minutes on each side until they develop a crisp outer crust. Keep warm in a low oven.
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6
Pat the scallops thoroughly dry using paper towels. This is the most important step for achieving a proper golden-brown crust.
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7
Season the scallops lightly with sea salt just before cooking. Do not season too early or they will release moisture.
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8
Wipe out your frying pan and add 1 tablespoon of olive oil. Heat over high heat until the oil is shimmering and just starting to smoke.
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9
Place the scallops in the pan one by one, moving clockwise so you know which one went in first. Ensure they are not touching.
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10
Sear undisturbed for 90 seconds. You want a deep, caramelized crust. If you move them too early, they won't brown.
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11
Flip the scallops over. Add the 25g of butter to the pan. As it melts and foams, spoon the hot butter over the scallops for 30-45 seconds to finish cooking.
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12
Remove the scallops from the pan immediately to a warm plate. They should be opaque on the outside but slightly translucent in the very center.
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13
To assemble: place three generous dots of pea purée on each plate. Use the back of a spoon to create a small well in each.
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14
Top each pea purée mound with a slice of crispy black pudding, and then place a seared scallop directly on top of the pudding.
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15
Scatter the crispy pancetta and pea shoots around the plate. Serve immediately with a wedge of lemon on the side.
💡 Chef's Tips
Always buy 'dry' scallops rather than 'wet' ones; wet scallops are treated with phosphates that prevent them from searing properly. Ensure the pan is screaming hot before the scallops hit the surface to achieve that iconic golden crust without overcooking the delicate interior. If your black pudding is very crumbly, you can lightly coat the slices in seasoned flour before frying to help them hold their shape. Don't skip passing the pea purée through a sieve; the difference in mouthfeel between a 'mash' and a 'silky purée' is what makes this dish restaurant-quality.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sauvignon Blanc or a light, citrusy Chardonnay to cut through the richness of the black pudding. Serve as an elegant starter for a three-course dinner party. Add a few drops of high-quality truffle oil over the pea purée for an extra layer of luxury. Accompany with a side of warm sourdough bread to mop up any leftover pea purée and buttery juices.