Warm Scallop, Black Pudding and Pear Salad

Warm Scallop, Black Pudding and Pear Salad served on a blue plate
  • 4 servings
  • 15 minutes to prepare
Print This


  • 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Chef’s tip

This dish would also work well with Chorizo in place of the black pudding.