SEARED BARRA SCALLOPS WITH STORNOWAY BLACK PUDDING

 

Cooking instructions for our pre-prepared dish

 

 

Method:

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!

 

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