Sunday, August 01, 2010

Scallops with black pudding and mustard dressing...

As we're living by the sea we decided to take full advantage of it and eat more seafood, so my Hubby bough scallops (please don't ask about the price - horrendous!). I ate them maybe only twice in my life, but never on their own. We decided to make them with black pudding as it's a very popular way of eating scallops here on the British Islands. OK, maybe it's only me but scallops aren't anything special... I've expected an amazing taste - they were good, slightly sweet, not chewy or rubbery - but to be honest I think I prefer prawns, squid or mussels... Good I had a last minute idea to serve it with mustard dressing (dead easy!). I used Guinness flavoured mustard and it worked perfect. To sum up - for the price we've paid and the smell we had in home after cooking I think I'll stick with restaurant next time I want to eat scallops...



How to make it...


Ingredients:
- 2 scallops
- 3 slices of black pudding
- 1 tablespoon butter
- salt, pepper
Dressing:
- 2 tablespoons mustard
- 1 tablespoon mayonnaise

To sear scallops with black pudding, melt the butter in a frying pan and then add the black pudding to the pan. Fry on both sides until crisp, then transfer to a plate lined with kitchen paper and keep warm.
Season the scallops with salt and freshly ground black pepper. Heat the pan used to cook the black pudding until smoking, rub the scallops with olive oil and fry in the pan for one minute on each side. Pat the scallops dry on kitchen paper.
For the dressing - mix mayonnaise and mustard together and ready! :)
Arrange your dressing, scallops and black pudding on the plate (the way you like it) and eat warm.

Smacznego!

4 comments:

  1. Scallops here are not cheap and it is mostly frozen and imported. Love the way you prepared the scallops, very simple and yummy.

    ReplyDelete
  2. Beautiful presentation, Anula!

    ReplyDelete
  3. Great picture, you presented it very nice.

    ReplyDelete
  4. it must be great! i`ve never eaten scallops yet

    ReplyDelete

Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.