Seared scallops and black pudding with pea purée

Seared scallops and black pudding with pea purée

Have You Eaten
Billy Law

No, no! This recipe is in the right chapter. Looks impressive, no? Well, it looks more complicated than it actually is. This is a great entrée dish for dinner parties, but you do have to buy the freshest scallops and the best black pudding you can find. And take your time with the presentation, as every single detail makes a huge difference. Your guests will think that you have put a lot of effort into preparing this beautiful dish.


Quantity Ingredient
4 slices prosciutto
150g fresh or frozen peas
20g butter for the peas, plus 40 g extra for the scallops
1 pear, unpeeled
1 tablespoon lemon juice
2 tablespoons olive oil
12 thick slices black pudding
12 scallops, roe removed
salt and freshly ground black pepper


  1. Preheat the oven to 180°C. Put the prosciutto on a baking tray lined with baking paper, then place another baking tray on the top to stack them together. This will prevent the prosciutto from curling as it cooks. Transfer the trays to the oven and bake for 15 minutes. Remove from the oven and cool on the tray, then break the crisp prosciutto into long, thin strips.
  2. Fill a small saucepan with water until about one-third full and bring to the boil. Add a pinch of salt and then the peas. Reduce the heat and simmer for 5 minutes, or until the peas are tender. Drain the peas, reserving 2 tablespoons of the cooking liquid. Place the peas, reserved liquid and 20 g butter into a small food processor and purée until smooth. Pass the purée through a fine sieve into a bowl. Pour the pea purée into a squeeze bottle and refrigerate.
  3. Using a mandolin, thinly slice the pear and place in a bowl. Drizzle with the lemon juice and toss well to prevent oxidation. Cover and refrigerate.
  4. Heat the olive oil in a frying pan, add the black pudding and fry for 2 minutes on each side. Remove and keep warm in the oven (the oven should still be a little warm from cooking the prosciutto).
  5. •Season the scallops with salt and pepper. Wipe the frying pan clean, then add 40 g butter and melt it over high heat. Once the butter is frothing, add the scallops and sear for 2 minutes on one side, then turn them over and sear for 1 minute on the other side.
  6. Allow 3 scallops and 3 slices of black pudding per person. To serve, squeeze dollops of pea purée on the plate, add the black pudding and top with the scallops. Garnish with pear slices and prosciutto strips, and sprinkle a trail of ground black pepper on the side.
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