Scottish scallops & black pudding with winter salad

scallops and winter salad

Serves 4

  • 1 loaf good-quality ciabatta

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 2 large handfuls watercress, washed and spun dry

  • 2 large handfuls lamb's lettuce, washed and spun dry

  • ½ radicchio

  • 2 sticks celery, washed, leaves reserved

  • 2 black puddings

  • 12 scallops with roes, from sustainable sources, ask your fishmonger, removed from their shells and cleaned

  • juice and zest of 1 lemon

  • 1 punnet salad cress

Preheat your oven to 180ºC/350ºF/gas mark 4. Tear the ciabatta into rough pieces and place in a baking tray. Season with salt and pepper and drizzle with olive oil. Pop in the oven and cook for 10 minutes until you've got crispy, golden croutons.



Put all the salad leaves in a big bowl. Finely slice the celery at an angle and add it to the bowl of salad with the celery leaves.



Heat a frying pan on a medium heat. Split the black puddings lengthways, tear them open, crumble into the frying pan and fry until crispy. Don't be scared if it looks very black and almost burnt - trust me, it will taste delicious. Once ready, remove to a plate and keep warm.



Carefully slice the scallops in half so you have 2 rounds from each scallop and score them on one side with a little criss-cross. Season with a little salt and pepper and a sprinkling of lemon zest. Sear for a minute in a frying pan, scored-side down, with a touch of olive oil, and don't be tempted to touch them! Add the roe to the pan now, too. After a minute, check the underside, and continue to fry until lovely and caramelised. Turn them over and allow the other side to do the same. Be careful not to overcook them though, a minute or so on each side is all they need.



Arrange the salad leaves on a large platter, then nestle the lovely scallops in among them. Sprinkle over that wonderful, crispy black pudding and the croutons. Snip the salad cress over the top, and finish with a good squeeze of lemon juice and a drizzle of olive oil. What an amazing treat!

Nutritional Information

Scottish scallops & black pudding with winter salad

A hearty, brilliantly British combo

More Burns Night Specials recipes >
0 foodies cooked this
The richness of the black pudding is magic with the clean taste of the scallops – delicious!
Serves 4
40m
Not too tricky
Method

When I make this, I try to get my hands on the best diver-caught scallops from Scotland. They're at their best when the water is really cold, and if there's a good fishmonger near you they should be able to track them down. The richness of the black pudding works really well with the clean taste of the scallops. And, if you haven't eaten the roe (the orange bit on the scallop) before, give it a go. Just carefully trim them off the scallops then fry them for some added tastiness!

Preheat your oven to 180ºC/350ºF/gas mark 4. Tear the ciabatta into rough pieces and place in a baking tray. Season with salt and pepper and drizzle with olive oil. Pop in the oven and cook for 10 minutes until you've got crispy, golden croutons.

Put all the salad leaves in a big bowl. Finely slice the celery at an angle and add it to the bowl of salad with the celery leaves.

Heat a frying pan on a medium heat. Split the black puddings lengthways, tear them open, crumble into the frying pan and fry until crispy. Don't be scared if it looks very black and almost burnt - trust me, it will taste delicious. Once ready, remove to a plate and keep warm.

Carefully slice the scallops in half so you have 2 rounds from each scallop and score them on one side with a little criss-cross. Season with a little salt and pepper and a sprinkling of lemon zest. Sear for a minute in a frying pan, scored-side down, with a touch of olive oil, and don't be tempted to touch them! Add the roe to the pan now, too. After a minute, check the underside, and continue to fry until lovely and caramelised. Turn them over and allow the other side to do the same. Be careful not to overcook them though, a minute or so on each side is all they need.

Arrange the salad leaves on a large platter, then nestle the lovely scallops in among them. Sprinkle over that wonderful, crispy black pudding and the croutons. Snip the salad cress over the top, and finish with a good squeeze of lemon juice and a drizzle of olive oil. What an amazing treat!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 493 25%
  • Carbs 40.0g 17%
  • Sugar 2.8g 3%
  • Fat 26.7g 38%
  • Saturates 3.8g 19%
  • Protein 21.7g 48%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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