Warm Salad of Scallops

Warm Salad of Scallops

With Apple, Bacon and Black Pudding

Serves 4


  • 4 Firm eating Apples
  • 50g Unsalted Butter
  • Pinch if Caster Sugar
  • 200g British free-range smoked bacon lardons
  • 12 Large fresh Scallops with roe
  • 200g Black Pudding, skinned and sliced
  • 100g Mixed winter salad leaves (such as baby spinach, watercress and beet leaves)

For the salad dressing

  • 1 tsp English Wholegrain Mustard
  • 1 tsp Maple Syrup
  • 2 tsp Cider Vinegar
  • 5 tsp Cold- pressed Rapeseed Oil or extra virgin Olive-Oil




  1. For the dressing, mix the mustard, maple syrup and cider vinegar together in a bowl. Gradually whisk in the oil to make a thick vinaigrette. Season to taste with salt and pepper and set aside.
  2. Peel, quarter and core the apples, then cut into eighths. Melt the butter in a large non-stick frying pan, add the apples, sugar and some salt and pepper, then toss gently to coat. Cook over a medium heat for 7-8 minutes or so, turning halfway through, until just soft and nicely caramelised.
  3. Meanwhile heat another large non-stick frying pan over a medium heat. Add the bacon lardons and cook gently for 1-2 minutes until they’ve released some of their fat. Increase the heat to high and stir-fry until they’re crisp and golden. Lift onto a plate with a slotted spoon and keep warm. Turn off the heat under the apples when they’re done – keep these warm too.
  4. Pour away most of the fat from the bacon frying pan and return to a high heat. As soon as it starts to smoke, add the scallops and sear for two minutes, seasoning with a little salt and pepper as they cook. Flip them over, season lightly, then add the black pudding to the pan. Cook the scallops for another 2 minutes, and the black pudding for 1 minute each side. Immediately remove the scallops and black pudding to a warmed plate.
  5. Arrange the winter salad leaves over a serving plate (or 4 individual plates), then arrange the scallops, black pudding slices, butter-fried apples and crispy bacon lardons in among the leaves. Whisk the dressing again, then drizzle over the salad and serve immediately.





Share this recipe

Share on facebook
Share on twitter
Share on linkedin