SEARED BARRA SCALLOPS WITH STORNOWAY BLACK PUDDING
Cooking instructions for our pre-prepared dish
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!