Seared scallops with caramelised apple, black pudding and cider sauce
By Paul Webbe
- 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
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.
For each scallop tower begin with an apple ring, then a black pudding round, top with a scallop and drizzle the sauce over.