Scallops with black pudding
Preparation time: 5 minutes
Cooking time: 10 minutes
450g pack ready-made colcannon
1 tbsp unsalted butter
½ ring Bury black pudding, about 100g, cut into 8 slices
3 tbsp caramelised red onion relish
1. Heat the colcannon according to pack instructions. Meanwhile, pat dry the scallops with kitchen paper, and season on both sides with salt and freshly ground black pepper.
2. Heat the butter in a large frying pan until foaming. Add the scallops and sliced black pudding, and sear for 1-1½ minutes on each side, until the scallops take on a deep golden colour and the black pudding is cooked.
3. Divide the colcannon between 2 plates. Remove the scallops and black pudding from the pan, place on top of the colcannon and keep warm. Reduce the heat and add the red onion to the frying pan with 2 tablespoons of water. Simmer, stirring, for 1 minute, then drizzle the sauce over the scallops and black pudding and serve immediately.
Do not be tempted to move the scallops around in the pan while they are cooking, as this will cause them to steam rather than sear. Colcannon is a traditional Irish dish of finely chopped cooked cabbage and onion mixed into creamy mashed potato.
Recipe and image courtesy of waitrose.com