If you want an elegant, flavour-packed starter, this scallops and black pudding recipe is a brilliant choice.
Quick to prepare yet striking on the plate, this dish combines perfectly seared king scallops with crisp black pudding, crunchy bacon and a vibrant pea purée.
The method is straightforward: pan-fry the bacon and black pudding until crisp, sear the scallops to a golden crust, and plate everything on a smooth pea purée for a restaurant-style starter.
Step by Step Recipe
Scallops and Black Pudding with Pea Puree
This elegant starter pairs sweet scallops with robust black pudding, bright minted pea purée and crunchy bacon. It’s easy to make and ideal for entertaining.
Equipment
- Non-stick frying pan
- Handheld blender (for pea purée)
Ingredients
- Olive oil
- 4 slices bacon
- 4 slices black pudding
- 4 king scallops
- Salt and pepper
- 1 lemon, cut into wedges
- Pea shoots (or watercress / baby spinach) to garnish
Optional – Pea Purée
- 300 g frozen peas
- 1 tbsp butter
- Mint jelly (optional)
Instructions
- Make the pea purée first so it’s ready when you plate. Cook the frozen peas, then blend with butter and a splash of liquid (water or stock). Add a little mint jelly if you want a minted version. Reserve a few whole peas to decorate the plates.
- Dice the bacon and fry in a dash of olive oil over medium-high heat until crisp, about 8 minutes. Remove and keep warm.
- In another pan, add a splash of olive oil and fry the black pudding slices for 3 minutes on each side until browned. Keep warm, covered with foil.
- Rinse the scallops under cold water and pat dry. If attached, remove the small side muscle (it can be saved for stock or discarded).
- Season the scallops with salt and pepper. Add a little more olive oil to the bacon pan if needed, then sear the scallops over high heat for 2½ minutes per side until golden. Squeeze a lemon wedge over them halfway through cooking for brightness.
- To plate, spoon the pea purée onto each plate and use the back of the spoon to form a teardrop smear. Place a slice of black pudding on the purée, then top with a scallop.
- Scatter reserved peas, crispy bacon and pea shoots around the plate. Finish with a grind of black pepper, a pinch of salt and serve with a lemon wedge.
Notes
The key to great scallops is high heat and short cooking time to achieve a golden crust while keeping the center tender. Black pudding is pre-cooked; frying is just to warm and crisp the edges. The pea purée adds colour, sweetness and freshness to balance the richer elements.
Nutrition (per serving)
Calories: 249 kcal | Carbs: 25 g | Protein: 14 g | Fat: 12 g
This post originally appeared on 17/03/2022. The recipe card was moved higher in the post on 17/07/2024 to improve usability.
Ingredients (Shopping list)
All ingredients are easy to find at supermarkets. For the best flavour, buy king scallops from a fishmonger and black pudding from a butcher when possible.
- Scallops
- Black pudding
- Bacon
- Lemon
- Frozen peas
- Butter
What are scallops?
Scallops are a prized shellfish with a delicate, sweet flavour and firm texture. King scallops are large and meaty, with a taste often compared to crab or lobster.
Choose scallops that look fresh, feel firm with a slight bounce, and smell faintly of the sea. Avoid any that are slimy or have an off odour.
Preparing scallops
Remove scallops from their shells if necessary and peel away the small side muscle. Rinse in cold water, then pat dry and season before cooking.
Can you eat the orange part?
The orange side muscle is edible but a bit chewy. If you prefer not to eat it, use it to make a flavourful seafood stock by simmering with vegetables, then strain and use the broth in soups, chowders or risottos.
Washing scallops
Rinse scallops under cold water to remove any grit, then pat dry. Season lightly with salt and pepper before searing.
How to cook scallops
Sear scallops in a hot pan with olive oil for 2–3 minutes per side until golden brown. Add a squeeze of lemon for freshness and serve immediately to avoid a tough, rubbery texture.
What is black pudding?
Black pudding is a traditional blood sausage common in the UK and Ireland. It’s made from pork blood, fat, oatmeal and spices, cooked into a sausage form. The pale flecks in slices are oatmeal or barley rather than fat.
Cooking black pudding
Black pudding is already cooked; pan-frying for 2–3 minutes per side crisps the exterior and warms the interior. It makes a rich, savory base for the scallop in this starter.
Substitutions
If you prefer alternatives, consider white pudding (pork and oatmeal) or a vegetarian black pudding-style product made with vegetable fats. Or simply serve scallops on pea purée with crispy bacon.
Making crispy bacon
Chop bacon and fry in a pan with a little oil over medium heat until crisp, 8–10 minutes. Drain on paper towel. For a quicker method, cook in an air fryer and chop once crispy.
Pea purée
Pea purée is quick to make with frozen peas and butter. Boil the peas, blend until smooth and season. For extra flavour, cook the peas in stock and add a spoonful of mint jelly for a minted version. Reserve a few whole peas for garnish.
Plating and presentation
To present this starter, spread a generous smear of pea purée on the plate, place a slice of black pudding on top, then a seared scallop. Scatter peas, crispy bacon and pea shoots, finish with lemon and season to taste. The contrast of textures and colours creates an attractive, balanced starter.
This scallops and black pudding starter is straightforward to prepare and will impress guests with its flavour and presentation. Enjoy!
More starter ideas
If you enjoy seafood starters, try gambas pil pil, tuna patties or a smoked salmon cocktail. For meatier options, bacon-wrapped sausages, glazed bratwurst or honey garlic chicken wings make great alternatives.