Recipe: Pan-fried scallops with black pudding and carrot puree
To celebrate taking over The Auld House in Co Down, chef Colin Dalley shares some of his finest recipes for you to try at home
This is a perfect starter for that special occasion, whether it’s a dinner party with friends or a cosy night in for two
What you'll need
1 tbsp butter
1 finely diced shallot
100g sliced carrot
12 thick slices of black pudding
12 scallops (roe removed and dried on kitchen paper)
Heat the butter in a small saucepan until it starts to bubble, then add the shallots and carrot. Cook on a low heat for approx 3 minutes, then add the cream and continue cooking on a low heat until the carrot is tender. When tender, place in a food processor and blend until smooth, then cover and place on one side.
Pan fry the black pudding with just a little oil for approx 2 minutes each side, then place somewhere warm.
Lightly oil the scallops and season with salt and pepper. Place in a very hot pan for 2 minutes on one side then turn for 1 minute on the other. Remove from the pan and serve with the black pudding and carrot puree.