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Gary Maclean’s Wee Black Pudding and Scallops

Gary Maclean’s Wee Black Pudding and Scallops with a fennel and apple salad.

Follow our video of Gary at work on this delicious dish and cook along at home!

Prep time: 5 - 10 mins

Cooking time: 5 - 10

Serves: 2

Gary Maclean’s Wee Black Pudding and Scallops
Wee Black Pudding 200g

ingredients

1 Simon Howie Wee Black Pudding, sliced

6 King Scallops (Hand dived, in shell, medium size)

1 lemon

20ml rapeseed oil

50g butter

For the salad:

50ml rapeseed oil

1/8th of a packet of dill

1 lemon

1 fennel bulb

1 braeburn apple

1 red chilli, finely diced

Wee Black Pudding 200g

Method

For the salad:

  1. Wash and slice the baby fennel through the mandolin, or by hand.
  2. Next, prepare your lemon dressing. Zest the lemon and add to a small bowl. Then, heat the lemon in the microwave for 10 seconds – this helps extract all the juice! Juice the lemon and add to the lemon zest, and then slowly add the oil. Taste and adjust the seasoning, and finish with the chopped dill and chilli.
  3. Mix this dressing with the fennel and put to one side.

For the black pudding and scallops:

  1. Heat the oil in a frying pan. Place the sliced black pudding into the pan and cook for a couple of minutes.
  2. Then add the scallops cook until they have achieved a golden colour. Turn both the black pudding and the scallops and cook on the other side for a few minutes until cooked evenly. Remove the pan from the heat, and add a little butter and a squeeze of lemon juice while the pan is still hot.
  3. Serve up with the salad as a starter or light meal!

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Simon Howie

Gary Maclean’s Wee Black Pudding and Scallops

Gary Maclean’s Wee Black Pudding and Scallops with a fennel and apple salad.

Follow our video of Gary at work on this delicious dish and cook along at home!

Prep time: 5 - 10 mins

Cooking time: 5 - 10 mins

Serves: 2

Gary Maclean’s Wee Black Pudding and Scallops

ingredients

For the salad:

Method

For the salad:

  1. Wash and slice the baby fennel through the mandolin, or by hand.
  2. Next, prepare your lemon dressing. Zest the lemon and add to a small bowl. Then, heat the lemon in the microwave for 10 seconds – this helps extract all the juice! Juice the lemon and add to the lemon zest, and then slowly add the oil. Taste and adjust the seasoning, and finish with the chopped dill and chilli.
  3. Mix this dressing with the fennel and put to one side.

For the black pudding and scallops:

  1. Heat the oil in a frying pan. Place the sliced black pudding into the pan and cook for a couple of minutes.
  2. Then add the scallops cook until they have achieved a golden colour. Turn both the black pudding and the scallops and cook on the other side for a few minutes until cooked evenly. Remove the pan from the heat, and add a little butter and a squeeze of lemon juice while the pan is still hot.
  3. Serve up with the salad as a starter or light meal!
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