Warm Salad of Scallops

Warm Salad of Scallops

With Apple, Bacon and Black Pudding

Serves 4

Ingredients

  • 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

 

 

Method

  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.

 

 

 

 

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