Scallops and Black Pudding served with Apple Chutney

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Scallops and Black Pudding served with Apple Chutney
For 4 people

12 scallops
3 – 4 scallops per person, for a main course
(2 for a starter)
3 – 4 slices of best quality black pudding, per person for a main course
(2 for a starter)
olive oil for frying
3 tablsp. apple chutney mixed with 2 tablsp. cream
2 tablsp. crème fraîche
1 tablsp. Calvados
Pepper
Chopped parsley/chives

– Preheat the oven to 140°C.
– Mix the chutney with 2 tablsp. cream. Strain to remove lumps.
– Heat oil in a pan and fry the black pudding.
– Keep warm in a preheated oven.
– Using some kitchen paper, wipe the pan clean and add some more olive oil.
– Heat over a low heat and very gently cook the scallops.
– Once cooked, throw in the Calvados and flambé. When the flames have died down, remove the scallops and place in oven.
– Add the chutney sauce to the pan, some freshly ground pepper and the crème fraîche. Reheat gently.

To serve

Place a slice of pudding in the middle of each plate with a scallop on top.
Pour the cream and chutney sauce over and decorate with some chopped parsley/chives.

For a main course, Basmati rice works well with this one.

Bon Appétit!

Sinéad Allart
www.wildekitchen.net