Decided i wanted to have a tasty but light meal for Xmas eve, so here goes.
Scallops with Black pudding, asparagus tips and Apple & Sage sauce.
4-5 large Fresh Scallops per person.
1 cm thick piece of Black Pudding per person.
Asparagus tips.
Apple Jam.
Fresh Sage leave, finely chopped.
Juice of Half a lemon.
Salted butter
Rapeseed Oil
Start by blanching the Asparagus tips in boiling salted water for no more than one minute ( depends on thickness).
Then heat a frying pan with some good oil, i used rapeseed. Gently fry the black pudding slices for 2-3 minutes per side until cooked, be careful to not let them go too soft else then break up.
Take out asparagus and black pudding and place on a hot plate.
Heat more oil and butter (50/50) in a pan until the butter starts to froth. Place the scallops in the pan and do not move them until they unstick, this is when you know they have seared and caramelised. Turn over and cook on other side. (1-2 minutes maximum total cooking).
Whilst the scallops are searing, place the blackpudding and asparagus on hot plates.
Take out the scallops once nicely browned, should be a brown/orange tint to them when cooked.
Deglaze the pan used for the scallops with the juice of half a lemon, a tablespoon of Apple Jam, and the finely chopped sage leaves, plus salt and pepper to taste.
Put this sweet and sour mixture on the plate, place black pudding then scallops on top, arrange asparagus tips as you wish.
Drizzle over remaining the remaining Apple, Sage and Lemon sauce. I served with a small salad of watercress and rockets with some balsamic vinegar.
Delicious, and takes about 10 minutes to prepare and cook.
