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Scallops & Boudin Noir, Smoked Potatoes, Pork Crackling & Tomato Tarragon Dressing

Baguette Bistro+Bar shares their famous scallops recipe.


  • 12 scallops cleaned

  • 12 slices boudin noir (black pudding)

  • pork crackling

  • 2 large desire potatoes

  • 500ml cream

  • woodchips for smoking

  • 100 g butter

  • 3 roma tomatoes peeled seeded and finely diced

  • 40 ml tarragon vinegar

  • 50ml olive oil

  • three tablespoon finely chopped chives

  • sea salt


  • 1.

    Set up a pot with the woodchips on the bottom, place a wire rack on top, put the cream in a heat proof bowl and place on the rack, cover the whole thing in foil and put on a low heat to smoke takes about 5 to 10 minutes. Remove and leave to stand for 20 minutes. You should have a smoke flavored cream that is quite powerful in flavor.

  • 2.

    Make the smoked potatoes by baking the desires on rock salt until soft, and while still hot peel them and put through a potato ricer, add the butter, salt and stir in the smoked cream a little at a time until a good smoke flavor comes through. Keep warm.

  • 3.

    Add the tomatoes, tarragon vinegar, olive oil, chopped chives and a pinch sea salt.

  • 4.

    Season the scallops and boudin with sea salt, and drizzle with oil, have a pan searing hot on the stove and fry the scallops and boudin until caramelised on each side – very briefly. Put them onto a kitchen towel.

  • 5.

    Spoon a couple of tablespoons of smoked potatoes onto 4 warmed plates, arrange the scallops, boudin, and crackling around, spoon over the tomato and tarragon dressing.

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