Recipe Scallop and Black Pudding Salad

The Velvet Curtain

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13 Oct 2012
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Location
Leicester: Where Britain keeps its crisps
Ingredients:
Scallops
Black pudding
Goats cheese
Spinach and chard leaves
Beetroot diced
Mixed seeds

For the vinegarette:
Dijon mustard
Sugar
Cider or white wine vinegar
Light oil


Method:
Dice the black pudding into thumb sized pieces and place on a baking tray in a hot oven for 20 minutes or until crisp on the outside.
If the scallops are large then half them.
Place the leaves on a plate, scatter over the beetroot, broken up goats cheese and seeds.
To make the vinegarette place in a small pot with a secure lid - 1 teaspoon of mustard, 1 teaspoon of sugar, 1 tablespoon of vinegar and 3 tablespoons of oil then season. Secure the lid and shake to emulsify.
Once the black pudding is done sear the scallops on both sides to colour and warm through.
Place the scallops and black pudding on the leaves and drizzle over the dressing.

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