Starters

Kilmore Quay Pan-Seared Scallops with Black Pudding

10 mins
Prep
6 mins
Cook
4
Servings

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Ingredients

  • 12 fresh king scallops, patted dry
  • 150g high-quality Irish black pudding (like Clonakilty)
  • 30g Irish butter
  • 1 tbsp olive oil
  • Salt and freshly cracked black pepper
  • For the pea purée: 200g frozen peas, 1 tbsp cream, a few fresh mint leaves

Method

  1. Make the rapid pea purée: Boil the frozen peas for 3 minutes, drain, and blend immediately with the cream, fresh mint leaves, and a pinch of salt until smooth. Set aside and keep warm.
  2. Cut the black pudding into thick rounds. Heat half the butter and olive oil in a frying pan over medium-high heat and fry the pudding for 3 minutes on each side until crisp on the edges. Remove and keep warm.
  3. Wipe the pan clean, add the remaining oil and butter, and turn the heat to high. Season the scallops with a little salt.
  4. Once the pan is smoking hot, add the scallops. Sear without moving them for 1.5 to 2 minutes until a deep golden crust forms. Flip and sear the other side for exactly 1 minute. Do not overcook.
  5. To serve, smear a spoonful of bright green pea purée across each plate, top with the crispy black pudding rounds, and nestle the seared scallops beautifully on top.

An absolute staple on modern Irish restaurant menus. Plump, sweet king scallops are pan-seared until caramelized and paired with the earthy, spiced crunch of traditional Irish black pudding.