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.
Product Info
- allergenCrustacenas
- ingredients
Scallop (MOLLUSC), black pudding, beef suet, oatmeal, blood, onion, red pepper, shallot, Lilliput capers, olive oil, sherry vinegar, smoked paprika, pancetta, parsley, lemon.
Cooking
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!
Storage
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.
