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Scallops with Bacon, Black Pudding and Colcannon

Pan-seared scallops served with crispy bacon, black pudding, and creamy kale colcannon, drizzled with a rich Marsala sauce.

PorkSeafoodBaconMain CourseScallopsIndulgent
Estimated Nutrition
Calories
881.1
kcal / serving
3524.4 kcal total
Carbs
44.7g
per serving
178.6 g total
Fat
64.6g
per serving
258.4 g total
Protein
29.7g
per serving
118.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
For the scallops and sauce
50
g
Butter
For the colcannon
200
ml
Double Cream
Liquids
100
g
Chicken Stock
3
tbsp
Marsala
Meat
8
piece
Smoked Streaky Bacon
Rindless rashers
200
g
Black Pudding
Cut into 12 thick slices
NutsSeeds
1
1
Sea Salt Flakes
To taste
1
1
Black Pepper
To taste, freshly ground
1
piece
Flat leaf Parsley
To garnish
OilsFats
2
tbsp
Sunflower Oil
Seafood
16
piece
Scallops
Shelled, coral removed and cleaned
Vegetables
750
g
Potatoes
Maris Piper or King Edward, peeled and chopped
1
piece
Onion
Finely chopped
100
g
Curly Kale
Roughly shredded

Method

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