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Elliot’s Black Pudding & Sweetcorn Puree Scallops

We love ourselves a customer showcase! Elliot’s a keen home cook from Aberdeen, and we’re so excited to share his delicious Black Pudding & Sweetcorn Puree Scallops recipe featuring our Classic Breakfast Black Pudding.  This meal is perfect as a starter and guaranteed to impress your dinner guests!

Looks tempting, right?  Here’s how you make it…

Prep time: 10 mins

Cooking time: 20

Serves: 2

ingredients

240g classic breakfast black pudding (quartered).

6 scallops of choice (king or queen).

3 heaped tbsp of sweetcorn.

60ml creme fraiche or double cream.

1/2 tbsp nutmeg

1/2 tbsp garlic powder.

Splash of olive oil.

A squeeze of lemon juice.

Method

  1. Puree:  Add sweetcorn, creme fraiche or double cream, nutmeg, garlic powder, and lemon juice to blender.  Blend and sieve until nice and smooth.  Warm on low heat until ready to plate up.
  2. Black Pudding: Add a small splash of olive oil to the pan. Quarter black pudding slices, place in pan on medium heat and fry for approx 6-8 minutes.
  3. Scallops:  Pat dry and rest on kitchen roll.  Add salt & pepper.  Add scallops to the same pan and sear for two mins.  Flip them over and add a little butter to the pan.  Cook for 2 mins on each side until caramelised.
  4.  Plate up: Spoon sweetcorn puree on the plate, place scallops, black pudding and garnish.  Serve up and ENJOY!

Thanks again, Elliot!  We’ll definitely be giving this a try!  Find more of Elliot’s delicious home-cooked creations on Instagram @home_cooked_grub.

Simon Howie

Elliot’s Black Pudding & Sweetcorn Puree Scallops

We love ourselves a customer showcase! Elliot’s a keen home cook from Aberdeen, and we’re so excited to share his delicious Black Pudding & Sweetcorn Puree Scallops recipe featuring our Classic Breakfast Black Pudding.  This meal is perfect as a starter and guaranteed to impress your dinner guests!

Looks tempting, right?  Here’s how you make it…

Prep time: 10 mins

Cooking time: 20 mins

Serves: 2

Elliot’s Black Pudding & Sweetcorn Puree Scallops

ingredients

Method

  1. Puree:  Add sweetcorn, creme fraiche or double cream, nutmeg, garlic powder, and lemon juice to blender.  Blend and sieve until nice and smooth.  Warm on low heat until ready to plate up.
  2. Black Pudding: Add a small splash of olive oil to the pan. Quarter black pudding slices, place in pan on medium heat and fry for approx 6-8 minutes.
  3. Scallops:  Pat dry and rest on kitchen roll.  Add salt & pepper.  Add scallops to the same pan and sear for two mins.  Flip them over and add a little butter to the pan.  Cook for 2 mins on each side until caramelised.
  4.  Plate up: Spoon sweetcorn puree on the plate, place scallops, black pudding and garnish.  Serve up and ENJOY!

Thanks again, Elliot!  We’ll definitely be giving this a try!  Find more of Elliot’s delicious home-cooked creations on Instagram @home_cooked_grub.

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