Name: Scottish scallops and black pudding with winter salad
Total time: 40 min
Yield: 1
Cuisine: british
Ingredients: 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 a 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; 1 lemon juice and zest of; 1 punnet salad cress

Scottish scallops and black pudding with winter salad

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Total Time:
40 minutes

Scallops and black pudding make a divine, flavorful combination.

Ingredients:

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 a 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
1 lemon juice and zest of
1 punnet salad cress

Instructions:

For the croutons, tear ciabatta into pieces, season with salt and pepper, drizzle with olive oil, bake at 180ºC/350ºF/gas mark 4 for 10 minutes until crispy and golden. Combine all salad leaves and sliced celery in a bowl. In a pan, fry crumbled black pudding until crispy. Set aside. Halve scallops, score, season with salt, pepper, and lemon zest. Sear scored-side down in olive oil for 1 minute, then add roe. Flip and cook for another minute. Arrange salad on a platter, place scallops on top, sprinkle with black pudding and croutons, garnish with salad cress, lemon juice, and olive oil. Enjoy this delectable dish!

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