Scallops with Black Pudding, Mushroom and Caramelised Pears

Seared scallops served with crispy black pudding, mushrooms, caramelised pear wedges, and a fresh frisée salad with citrus dressing.

Seafood Appetiser Gourmet Scallops Black Pudding

Estimated Nutrition

Calories

1243.1

kcal / serving

2486.2 kcal total

Carbs

38.4g

per serving

76.8 g total

Fat

112.1g

per serving

224.2 g total

Protein

27.2g

per serving

54.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

tbsp

Sherry Vinegar

100

Veal Jus

or beef gravy

Dairy

Unsalted Butter

for caramelised pears

100

Unsalted Butter

for scallops

Fruits

piece

Pear

peeled and sliced into wedges

piece

Orange

juice and zest only

Meat

slice

Black Pudding

thick slices

OilsFats

100

Olive Oil

for cooking

tbsp

Olive Oil

for dressing

Seafood

piece

Scallop

removed from shell, roe removed

Vegetables

piece

Field Mushroom

trimmed

head

Frisée Lettuce

yellow leaves removed

Method

Heat half the olive oil in the pan over high heat and fry mushrooms for 4 minutes.

Toss the frisée lettuce with the dressing just before serving.

Whisk orange juice, zest, olive oil, and sherry vinegar together in a bowl.

Melt butter in the clean pan and sear scallops for 2 minutes per side until cooked through.

Transfer pears to a warm plate and wash the pan.

Melt butter in a frying pan over medium heat, add sugar and pear wedges, and cook for 4 minutes until caramelised.

Transfer mushrooms and black pudding to a warm plate and wipe the pan clean.

Add remaining oil and black pudding to the pan and cook until crispy on both sides.

Stack mushrooms, black pudding, scallops, and salad on plates, garnish with pears, and finish with veal jus.