Friday, April 22, 2011

Scallops, Black pudding & Toasted Hazelnut Salsa

Want to impress at a dinner party??? This dish ticks all the boxes and is actually really fast to prepare, whilst maintaining that 'wow' factor.

Serves 4


  • 12 medium scallops, removed from shell and washed, coral removed
  • 1 packet of Clonakilty black pudding (or the best black pudding available to you)
  • 15 cherry tomatoes
  • 1 tbsp of white wine vinegar
  • 3 tbsp of good olive oil
  • salt and pepper
  • 1 minced garlic clove
  • 3-4 finely diced shallots
  • 50g of chopped hazelnuts
  • chopped fresh flat leave parsley


  1. Prepare the scallops by washing and patting dry with kitchen towel
  2. Put them in the fridge whilst you prepare the rest of the dish
  3. To make the salsa, add the finely diced shallots, garlic, oil and vinegar into a bowl and whisk to combine.
  4. Quarter the cherry tomatoes and add to the mix.
  5. Add the parsley and season with salt and pepper
  6. Dry fry the hazelnuts for a few minutes then add to the salsa mix. 
  7. This works well made an hour ahead for the flavours to mingle
  8. Chop the pudding into 12 even portions and fry in a little oil, leaving a minute a side
  9. Put on clean plate and keep warm
  10. To sear the scallops, put a clean frying pan on high
  11. Season the scallops and oil them individually before placing them in the red hot frying pan
  12. Lay them in a clockwise fashion, as they can overcook in seconds and this way lets you know which scallop went down first
  13. Turn the scallops after 90 seconds and leave to 90 seconds on the other side.
  14. Remove from the heat immediately to prevent further cooking
  15. To plate up, place 3 pieces of pudding on the centre of each plate, place one scallop on each piece of pudding, and then drizzle with the toasted hazelnut salsa.
  16. Sprinkle with the remainder chopped parsley, and await the gasps of appreciation from your guests!

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