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.