Pan-fried scallops with black pudding & ginger apple purée

Pan-fried scallops with black pudding & ginger apple purée

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This used to be on my restaurant’s menu and the customers raved about it. We use Laverstoke Park Farm black pudding and hand-dived scallops. But it’s the quick, easy ginger apple sauce that brings it all together, and it’s one I brought back from my travels.

Ingredients

Quantity Ingredient
2 bramley apples
1 x 3cm piece fresh ginger
50g butter
4 thick slices black pudding
25ml olive oil
8 large scallops, cleaned and with roe removed
sea salt
freshly ground black pepper

Method

  1. Peel, core and dice the apples and grate the ginger. Put them in a pan with 50ml water and half the butter and bring to the boil. Cook for 3–4 minutes until soft, then place in a small food processor and blitz until smooth. Set aside and keep warm.
  2. Meanwhile, heat a frying pan until hot and cook the black pudding for 1–2 minutes on each side. Remove and keep warm.
  3. Heat the oil in another frying pan, season the scallops with salt and pepper and cook for 1 minute on each side. Finish by adding the remaining butter, and once melted, spoon it over the scallops.
  4. Place a spoonful of apple sauce on each plate, add 2 scallops and a slice of black pudding. Serve immediately.
Tags:
James Martin
Saturday Kitchen
quick meals
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