VN:F [1.9.21_1169]
Rating: 0.0/5 (0 votes cast)

Panfried scallops with black pudding and ginger palm sugar chutney

Ingredients:

6 cleaned hand dived scallops shell and coral removed

6 x 25g/1oz slices Laverstoke black pudding

100g thin cooked bacon lardons

1 x 75g / 3oz pea shoots

25g butter diced

Drizzle of olive oil

salt and pepper

 

for the ginger and palm sugar chutney

200g fresh ginger peeled and thinly sliced

200ml water

2 cloves

200g palm sugar

Panfried scallops with black pudding and ginger palm sugar chutney
Cook time: 15min
Difficulty: easy
Serves: 2

Instructions:

For the chutney place the ginger into a saucepan and cover with water add the cloves bring to the boil then turn down to a simmer until the water reduced by half remove the cloves then add the sugar allow to dissolve then pour into a container and allow to cool.

Heat a non stick pan over a medium heat add a drizzle of oil then place the scallops in allow to cook for 2 minute before turning over then remove from the heat and add the butter spoon over the top of the scallops season and set to one side.

Heat the black pudding up either in a pan or under a hot grill then place in the middle of the plate arrange one scallop on top of one piece of pudding then some of the pea shoots drizzle with rapeseed oil a sprinkle of the bacon and a spoon of the chutney.

Comments

comments