- avg sizeSERVES 2
- allergenMollusc, Gluten, Soya
Scallops (MOLLUSC), black pudding, pigs blood, onion, beef suet, spices, oatmeal (GLUTEN(WHEAT)), brown sugar, smoked bacon, salt
Remove scallops from packaging & lay on a baking sheet. Season with a little salt & pepper. Place black pudding along side. In a medium hot pan sear the scallops for 1 minute on 1 side until golden. Remove the scallops back onto the baking sheet. Coat the top of each scallop with a layer of bacon crumb. Preheat a grill to its highest setting. Place the scallop & black pudding under the grill on the second shelf down for around 2 to 3 minutes. Meanwhile heat the onion puree by removing the lid & microwave for 1 to 2 minutes stirring halfway or transfer to a small saucepan & gently heat over a low flame. Lay the scallop topped black pudding onto 2 warmed serving plates with dollops of the sweet puree around the edge & garnish with some greenery if desired. USING PREVIOUSLY FROZEN BLACK PUDDING & BACON ONCE DEFROSTED DO NOT REFREEZE ENSURE FOOD IS PIPING HOT THROUGHOUT
Keep refrigerated and use within 2 days.