Information
Preparation time: 25 minutes
Difficulty: Medium
Serves: 4
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Buy your Scallops here
This meal is great as a lunch main course. The black pudding compliments the scallops beautifully.
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Cooking Instructions
-heat the oven to 100◦C
-for the apple crisps, slice very thinly place on parchment paper, dust with icing sugar and turn them over dusting again, place in the oven and dry out(this can be done the day before so they are completely dry and crisp)
-for the salsa, cut the plum tomatoes in half, mix with the chopped onion, chives and French dressing
1 egg yolk to glaze
-for the tartlet, roll out the puff pastry and cut into rectangles 6cm x 18cm, take a baking sheet, cover with parchment paper and lay on the puff pastry rectangles
-dock with a fork all over 1 cm from the edges
-take the black pudding; remove the casing and slice into thin roundels, place down the centre of the tartlet
-brush the black pudding with some of the rapeseed oil, reserve in the fridge until ready to use
-trim the scallops, if large slice in half, allow 3 to 4 pieces per person, reserve in the fridge
-turn up the oven to 200◦C
- glaze the edges of the tartlet with the egg yolk, bake the black pudding tartlet for 15 mins or until crisp and golden brown pastry, remove from the oven and keep warm
-dress the plates with the tomato salsa and watercress leaves
Before Serving
-heat the rapeseed oil in a non-stick pan, sear the scallops for 30 seconds on both sides, do not be tempted to keep turning them, season and drain on kitchen paper
-plate the black pudding tartlet
-place the scallops on top of the black pudding, top with the apple crisps