• Save to your scrapbook
  • Save to your scrapbook

    Mark Hix's Scallops with Jerusalem Artichokes and Black Pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mark Hix's Scallops with Jerusalem Artichokes and Black Pudding

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes

    Serves: 4


    • 10 g parsley leaves
    • 150 g good quality black pudding, cut into small nuggets
    • 12 medium scallops, cleaned and trimmed
    • 1 tsp Rapeseed or vegetable oil
    • 50 g butter
    • 300 g Jerusalem artichokes, peeled and halved (if large)


    1. Cover the artichokes in salted water, bring to the boil and simmer for 10–15 minutes or until tender. Drain well and blend until smooth in a blender or food processor. Return to a clean pan on a low heat, stirring so it doesn’t stick, until the purée is of a spooning consistency, but not wet and sloppy. Season, stir in about 30g butter and keep warm.
    2. Meanwhile, rub a non-stick pan with the oil and heat until almost smoking. Season the scallops, then cook for 1–2 minutes on each side; remove them to a warm plate. Lower the heat; add the black pudding and the rest of the butter. Cook gently for 2–3 minutes, stirring occasionally.
    3. Spoon the artichoke purée onto warmed plates, place the scallops on top, then spoon the butter and black pudding over and scatter with the parsley leaves.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    A rosé is perfect here – delicate
    enough not to overbalance the scallops,
    while having a lovely, crisp quality to
    balance the black pudding flavours and
    cut through the fat. Muga Rosado 2008
    Rioja, Spain. Bin 99093


    Average user rating

    4 stars