Seared scallops with caramelised apple, black pudding and cider sauce

By Paul Webbe

Talented Sussex chef Paul Webbe has a passon for locally sourced, seasonal ingredients from both land and sea. This recipe is a favourite during Rye Bay Scallop Week.
Serves 4


  • 2-3 scallops, shucked, per person
  • Granny smith apples, approx 1 per 3 persons
  • Best quality black pudding
  • 100ml brown meat or poultry stock
  • 40mls cider
  • 10g unsalted butter
  • Seasoning


For the sauce
Reduce cider in pan until it resembles syrup by bringing to the boil and simmering until it almost caramelizes and adds a shine to it.

Add stock and reduce by 4/5.

Whisk in butter a little at a time to form a butter sauce. Season as required. Strain through a fine sieve.

Peel apple, core and slice 1 cm thick, 3-4 slices per apple, using larger middle section.

Pan fry the apple rings in a little butter until golden, turn over and repeat.

Cut black pudding slices also 1cm thick, pan fry both sides. The apple and black pudding can be kept warm in a gentle oven or be reheated gently in the oven when needed.

Minutes before you plan to serve
Sear scallops in a hot pan with a little oil until slightly caramelised. Turnover and repeat. Probably 1 minute per side. Not too many in one pan.

To serve
For each scallop tower begin with an apple ring, then a black pudding round, top with a scallop and drizzle the sauce over.

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