Scallops and hog’s pudding with pear and perry mustard sauce

Scallops and hog’s pudding with pear and perry mustard sauce

British Seafood
David Loftus

This is a meal-in-minutes – perfect for a quick lunch. Hog’s pudding – a spicy Cornish sausage made from pork, herbs and clotted cream – goes brilliantly with scallops, and the pear cider sauce brings the dish together beautifully. If you don’t want a creamy sauce, you can simply omit the cream and reduce the perry a little further to make a vinaigrette instead.


Quantity Ingredient
12 large scallops, cleaned, corals intact (if preferred) and shells cleaned and retained, (see note)
1 hog’s puddings, skin removed
1 firm, ripe pear
1/2 lemon, juiced
olive oil, for cooking
cornish sea salt
freshly ground black pepper

Perry mustard sauce

Quantity Ingredient
100ml dry perry
50ml double cream
1 teaspoon wholegrain mustard
200g baby spinach leaves


  1. Put the scallop shells on a tray in a low oven to warm. Cut the hog’s pudding into 12 slices. Peel the pear, cut into 5 mm dice and toss in the lemon juice to prevent discoloration; set aside.
  2. Place a large non-stick frying pan over a medium heat and add a little olive oil. When hot, add the hog’s pudding and cook for 1 minute or until golden. Flip the slices over and then add the scallops, with roes if using. Cook, without moving, for 1 minute until the scallops are golden underneath. Quickly remove the hog’s pudding and place on kitchen paper to drain.
  3. Season the scallops and roes with salt and flip them over. Give them another 30 seconds to 1 minute to cook and then transfer to kitchen paper to drain with the hog’s pudding; keep warm.
  4. To make the perry mustard sauce, pour the perry into the pan and let bubble to reduce for 2 minutes, then add the cream and simmer for 30 seconds. Stir in the mustard, then add the spinach and cook briefly to wilt.
  5. To serve, spoon the spinach and sauce into the warmed scallop shells and lay the hog’s pudding, scallops and diced pear on top. Serve immediately.

Opening scallops

  • This is a fun task once you get the hang of it. Make sure your scallops are alive – either tightly shut or ready to close when firmly tapped.

    To open, hold the scallop firmly between the fingers and thumb of one hand, so the flatter side of the scallop shell is facing upwards. Insert the tip of a strong, fairly small knife between the shells at the corner of the hinge and twist to break it. Now bring the knife down between the shells to separate them and pull off the top shell. Using a thin, flat spoon, scrape around the scallop and the other bits until you release everything from the shell. Then grab the scallop, roe and skirt with your hands and find the white muscle. Use your thumb and forefinger to release the scallop meat from the muscle. Now work around the scallop, carefully removing the very thin membrane until you have in your hand just the white scallop meat. The plump, bright orange coral, which comes away with the muscle, can be cut free and cooked with the white scallop.
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