Warm Scallop, Black Pudding and Pear Salad
- 200g black pudding, diced
- 20 fresh scallops
- 2 pears, quartered
- 2tbsp sherry vinegar
- 1 bag of mixed salad leaves, washed and ready to serve
- 1tbsp olive oil, plus extra for drizzling
- 10g unsalted butter
A classic warm scallop salad that works well as a starter or as a light lunch.
- Gently heat a non-stick frying pan. When hot, add the oil and black pudding then fry until just beginning to brown. Remove with a slotted spoon and set aside on kitchen paper.
- Add the scallops to the pan and sear in the remaining oil for about 1 minute on each side. Remove and set aside with the black pudding.
- Finally, add the butter and pear slices to the pan and fry quite briskly on both sides to caramelise a little. Once caramelised, add the vinegar and swirl the pears around in it for a few seconds, then into a bowl.
- To serve, divide the salad leaves, caramelised pear, black pudding and scallops between four plates. Add a drizzle of olive oil to each, season with salt and serve immediately.
This dish would also work well with Chorizo in place of the black pudding.