Belfast Telegraph

Saturday 25 October 2014

Recipe: Pan-fried scallops with black pudding & carrot puree

Pan-fried scallops with black pudding & 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

250ml cream

Seasoning

12 thick slices of black pudding

12 scallops (roe removed and dried on kitchen paper)

Serves 4-6

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.

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