Save to your scrapbook
Scallop & black pudding crostini
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
To save yourself lots of last-minute preparation, toast the bread and spread with the black pudding earlier on in the day. Halve the scallops ready, so
you simply need to sear them and arrange them over the crostini to serve
12 large scallops with roes
227g pack black pudding slices
2 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tbsp dry sherry
1 tbsp chopped thyme, plus extra sprigs to garnish
1 small baguette
1. Pat the scallops dry on kitchen paper, cut away any black threads and detach the roes. Cover and keep chilled until needed. Chop the black pudding, discarding the skins.
2. Heat 1 tbsp of the oil in a frying pan and fry the shallots for 2-3 minutes to soften. Stir in the garlic, then the black pudding and cook, stirring for 2-3 minutes until the pudding has darkened in colour. Add the sherry and thyme, and stir briefly until the sherry has evaporated. Leave to cool.
3. Cut 24 thin, diagonal slices from the baguette and toast on both sides. Spread with the black pudding, arrange on a serving plate or board and chill until ready to serve.
4. Heat the remaining oil in a frying pan and fry the scallop roes for 30 seconds. Lift out onto a board. Fry the scallops for 2 minutes, turn and cook for a further 30 seconds. Remove and add to the board. Halve the scallops and roes horizontally and arrange on the crostini. Garnish with thyme sprigs to serve.
Typical values per serving:
This recipe was first published in Thu Nov 10 09:49:00 GMT 2016.