Seared Barra Scallops With Stornoway Black Pudding
Seared Barra Scallops With Stornoway Black Pudding and Smokey Red Perpper, Pancetta & Caper Vinaigrette
A Recipe Pack To Create This Exquisite Dish At Home. Portion For 2 Includes 6 Barra Scallops, One Small Stornoway Black Pudding And A Hand-made Vinaigrette & Dressing By Our In House Head Chef. Full Instructions Will Be Provided On How To Prepare.
Scallop (MOLLUSC), black pudding, beef suet, oatmeal, blood, onion, red pepper, shallot, Lilliput capers, olive oil, sherry vinegar, smoked paprika, pancetta, parsley, lemon.
Slice the black pudding 1-2 cm thick.
Season scallops with salt & pepper.
Place a frying pan on a medium heat, add a tablespoon of sunflower oil.
Sear scallops on 1 side for 1 minute, add the black pudding to the pan, turn the scallops and black pudding & cook for a further 1-2 minutes.
Remove scallops & black pudding onto a baking sheet.
Gently warm the vinaigrette in a small pan.
Place scallops and black pudding into a hot oven or grill to warm through briefly, transfer to heated serving plates and drizzle with the warm vinaigrette.
Serve with a wedge of lemon.
Ensure food is piping hot before serving & enjoy!
Keep refrigerated 0-5°C. Consume within 3 days. Once pack is opened use on the same day. Suitable for freezing on day of purchase. Use within three months. Defrost fully before use. Do not re-freeze once de-frosted.