Pan seared scallops with black pudding, carrot puree and crispy shallots

Prep time: 15 minutes Cooking time: 3 minutes Serves: 4 Skill level: Easy Peasy Recipe by: Gary Maclean - Scotland's National Chef

This is quite a simple dish and relies on great ingredients and precise cooking to make it stand out. A lot of people are a bit put off by black pudding, but don’t be as it’s a brilliant, tasty ingredient.

Scallops

The method

  1. Peel and chop the carrots into even sized pieces. Place carrots into a pot with half of the butter and a little salt then cover with water and bring to the boil. 
  2. Once the carrots have cooked, drain them into a colander over a bowl to catch the cooking liquor. Pour the carrots into your liquidizer and blitz down.
  3. Cut your shallots into thin rings and dust with flour, in a small pan with a little oil shallow fry until crisp and put to one side.
  4. It is time to cook your scallops, place you pan onto the heat, once hot add a little oil.
  5. Place the scallops into the pan in a clockwise direction starting at 12 o clock and so on. This is so you know what order the scallops went into the pan so you will know the order in which to remove them.
  6. Add black pudding to the pan
  7. Once your first scallop has taken on some colour its ready to turn. Quickly turn all of your scallops then remove the pan from the heat, squeeze in some fresh lemon juice and the remainder of the butter.      
  8. Turn black pudding
  9. Coat all the scallops with the lemon and butter mixture and remove from the pan. Place the scallops onto some kitchen paper to absorb and excess butter.
  10. By this time your black pudding should be cooked. Arrange the pudding onto the plate topped with the scallops and crispy shallots.
  11. Add your carrot puree and finish with a few sprigs of dill.