Allergy Mums / Support for families with allergies

publication date: Jun 23, 2014

Scallops and Black Pudding

Scallops and black pudding

I love seafood. Quickly grilled and served with black pudding scallops are a quick, delicious, and special dinner. The key with scallops is a hot sizzling pan so they get a nice brown rim on them. Don't fiddle with them - put them on the griddle or pan and leave be. Then turn and leave be again.  They take about 4 minutes a side depending on their size. Serve with black pudding and crispy bacon for a delicate, salty, mix.  I serve them with boiled new potatoes, and grilled or boiled asparagus. It took me quite a while to get this recipe right - for ages I over cooked the black pudding and it was dry. The scallops and black pudding take the same amount of time I've discovered; which makes everything easier.

Free From: Dairy, Egg, Soya, Gluten



5 rashers unsmoked bacon

4 scallops per person

1 black pudding sausage

Salad to garnish plus veg of your choice


After I typed the ingredients out I realised how much of this dinner is about timing and cooking.  If you are serving with asparagus you can oven roast them for 15 minutes (or 10 is they are thin) while you do everything else on the hob.


Grab a frying pan and fry the bacon til crisp (I know this is going to sound mad but I put a teaspoon of oil into the frying pan so the bacon doesn't stick at the beginning of the frying process). Remove the bacon and put onto a plate lined with kitchen towel to soak up the grease.  Get rid of all but 2 tablespoons of bacon fat out of the frying pan.

Slice the black pudding into discs

Heat the frying pan until sizzling but not smoking (that's 6 on my dial).

Put the scallops and black pudding into the pan - but don't crowd them or you'll get steam. If doing this for 4 people I use two frying pans. Leave the scallops and black pudding to cook for 4 minutes. Do not fiddle with them. Watch them - but leave them be. After 4 minutes flip them over to the other side and leave for 4 minutes. You should have scallops cooked through but not rubbery - and the same for the black pudding. If you've small scallops then reduce the cooking time. Cooking them in the bacon fat gives them a lovely flavour without masking the delicate balance.

Put a scallop on top of a slice of black pudding and crumble the bacon over top. Serve with salad, asparagus and new potatoes.




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