Black Pudding with Scallops and Shrimp Butter

Seared scallops and black pudding served with a citrusy shrimp butter and a fresh pea shoot and radish salad.

Seafood Appetiser Gourmet Scallops Black Pudding

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

76.5g

per serving

76.5 g total

Protein

42.2g

per serving

42.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Dairy

Butter

for frying

Fruits

piece

Orange

juice only

0.5

piece

Orange

juice only

0.5

piece

Lemon

juice only

GrainsCereals

tbsp

Plain Flour

Meat

slice

Black Pudding

thick slices

NutsSeeds

Salt

to taste

Black Pepper

freshly ground to taste

0.25

tsp

Mace

ground

0.25

tsp

Paprika

ground

piece

Chives

fresh to serve

OilsFats

tbsp

Olive Oil

for frying

tbsp

Olive Oil

for scallops

tbsp

Olive Oil

for dressing

Seafood

piece

Scallop

muscle trimmings only

tbsp

Shrimp

piece

Scallop

coral and muscle removed

Vegetables

handful

Pea Shoots

fresh

handful

Purple Radish Sprouts

fresh

Method

Boil orange juice and scallop muscles in a saucepan, skim foam, and stir in sugar.

Blend 30ml of shrimps into a paste and simmer with orange juice for 3 minutes.

Strain the liquid, season, then stir in 25g butter and remaining shrimps until melted.

Dredge black pudding slices in a spiced flour mixture and fry in oil for 3 minutes per side.

Season scallops and sear in oil and 15g foaming butter until golden brown.

Whisk citrus juices and olive oil, then toss with pea shoots and radish sprouts.

Arrange salad on a plate, alternate scallops and black pudding, drizzle with shrimp butter, and garnish with chives.