Perfect for Valentine’s Day, these sweet scallops are complemented by rich black pudding and sticky red onions on a bed of colcannon.
Pan-Fried Scallops with Black Pudding
- 450g pack Waitrose Colcannon, from the chilled ready meals section
- 8 Canadian roeless scallops, from the fish service counter
- 1 tbsp unsalted butter
- ½ ring Bury black pudding, about 100g, cut into 8 slices, from the deli service counter
- 3 tbsp Waitrose Caramelised Red Onion, find with the chutneys and relishes
- Heat the colcannon according to pack instructions. Meanwhile, pat dry the scallops with kitchen paper, and season on both sides with salt and freshly ground black pepper.
- Heat the butter in a large frying pan until foaming. Add the scallops and sliced black pudding, and sear for 1-1½ minutes on each side, until the scallops take on a deep golden colour and the black pudding is cooked.
- Divide the colcannon between 2 plates. Remove the scallops and black pudding from the pan, place on top of the colcannon and keep warm. Reduce the heat and add the red onion to the frying pan with 2 tablespoons of water. Simmer, stirring, for 1 minute, then drizzle the sauce over the scallops and black pudding and serve immediately.
Do not be tempted to move the scallops around in the pan while they are cooking, as this will cause them to steam rather than sear.
Colcannon is a traditional Irish dish of finely chopped cooked cabbage and onion mixed into creamy mashed potato.
The fresh yet intense flavours of a Chilean Sauvignon Blanc, would be ideal to serve with these sweet scallops.
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
Typical values per serving:
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This recipe was first published in Fri Feb 01 00:00:00 GMT 2008.