Pan-Fried Black Pudding with Scallops and Ginger Purée

Scallops, caramelised apples, and black pudding layered with a spicy ginger purée and finished with crispy pancetta.

Seafood Appetiser Scallops Pancetta Black Pudding

Estimated Nutrition

Calories

445.6

kcal / serving

1782.4 kcal total

Carbs

33.1g

per serving

132.4 g total

Fat

27.7g

per serving

110.8 g total

Protein

16.1g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

CondimentsSauces

Dairy

Fruits

piece

Apple

cut horizontally into 12 thin slices

0.5

piece

Lemon Juice

juice only

Meat

slice

Pancetta

thin slices

slice

Black Pudding

1cm thick slices

NutsSeeds

piece

Curry Leaves

fresh

pinch

Salt

OilsFats

Olive Oil

Extra Virgin Olive Oil

to serve

Seafood

piece

Scallops

large with roe

Vegetables

200

Ginger

fresh root, peeled and thinly sliced

Method

Boil ginger, curry leaves, palm sugar, tamarind, and 500ml water in a saucepan for 10 minutes.

Cool slightly and blend the mixture into a fine purée using a food processor.

Caramelise caster sugar in a frying pan, then coat apple slices in the sugar and melted butter with a splash of water.

Dry-fry pancetta slices in a non-stick pan until crisp on both sides.

Fry black pudding slices in the same pan for 30 seconds per side until the outside is crisp.

Drizzle scallops with oil and fry for 1 to 1.5 minutes per side, finishing with lemon juice.

Stack apple, purée, black pudding, and halved scallops into towers on serving plates.

Garnish with extra purée, crispy pancetta, and a drizzle of extra virgin olive oil.