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Scallops and black pudding towers


  • Scallops

  • 12 king scallops, muscle removed

  • Sea salt

  • Freshly ground black pepper

  • Drizzle olive oil

  • Black Pudding

  • 3 tbsp olive oil

  • 12 slices black pudding

  • Roasted Cherry Tomatoes

  • 12 cherry tomatoes

  • 2 tbsp olive oil

  • 2 tbsp balsamic vinegar

  • Sea salt flakes and freshly ground black pepper

  • Apple and Sage Leaves

  • 1 Granny Smith apple, peeled, core removed, sliced into 12 rings

  • .25 lemon, juice only

  • 3 tbsp vegetable oil

  • Knob of butter

  • Handful fresh sage leaves

  • Lemon Infused Oil

  • 4 lemons, zest only

  • 550ml extra virgin olive oil


  • Scallops:

  • 1.

    Remove roe then season scallops with salt and freshly ground black pepper. Drizzle over the olive oil.

  • 2.

    Heat a griddle pan over a medium to high heat, add the scallops and grill for 1-2 minutes on each side, or until just cooked through.

  • 3.

    Remove from the pan and set aside.

  • Black Pudding:

  • 1.

    Heat oil in a non-stick frying pan over a medium heat. Add the slices of black pudding, in batches if necessary, and fry for 1-2 minutes on each side or until crisp and golden-brown on both sides.

  • 2.

    Remove from the pan, set aside and keep warm.

  • Roasted Cherry Tomatoes:

  • 1.

    Pre heat oven to 200C, gas 6.

  • 2.

    Place tomatoes, cut-side facing upwards, onto a baking tray. Drizzle over olive oil and balsamic vinegar and season with the salt and freshly ground black pepper to taste.

  • 3.

    Transfer to the oven and roast for 8 -10 minutes.

  • Apple and Sage Leaves:

  • 1.

    Arrange the sliced apple rings onto a clean work surface. Drizzle over the lemon juice.

  • 2.

    Heat half of the oil in a non-reactive frying pan over a medium heat, add the apple slices and fry for 1-2 minutes on each side, or until softened.

  • 3.

    Add the butter and continue to fry the apple slices until deep golden-brown on both sides.

  • 4.

    Meanwhile, heat the remaining vegetable oil in a separate frying pan over a high heat. When the oil is smoking, add the Sage leaves and fry for 20-30 seconds, or until crisp and golden-brown.

  • 5.

    Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

  • Lemon Infused Oil:

  • 1.

    Combine lemon and oil is a small bowl. Allow to infuse.

  • To Serve::

  • 1.

    Arrange the fried apple rings into the centre of each of four serving plates.

  • 2.

    Place one slice of black pudding on top of each and balance a scallop on top of the slices of black pudding.

  • 3.

    Drizzle over the sauce.

  • 4.

    Garnish each plate with three of the roasted cherry tomatoes and drizzle over the lemon infused oil.

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