This week our culinary delight comes from Paul Topliss, head chef at the Mill Inn.
Here he cooks a dish featuring scallops and black pudding.
Why not let us know how you get on when you give it a try? Email firstname.lastname@example.org.
Hand dived scallops served with black pudding and a pea puree
l 12 hand dived scallops
l 4 1/2 cm slices of black pudding
For the puree:
l 100g onion finely chopped
l 400g garden peas
l 2 cloves of garlic crushed
l 1/2 pint vegetable stock
l Fry the onions and garlic in a hot pan until transparent.
l Add the vegetable stock and bring to the boil.
l Add the peas and simmer for 5 minutes.
l Using a hand blender puree the mixture, and then pass through a sieve for a fine puree, set aside.
Black pudding and scallops:
l Fry the black pudding in a pan for approx 2.5 mins each side.
l Season the scallops and place in a very hot pan, cook for 30 seconds on each side.
l Plate up black pudding and then gently place 3 scallops on top of each slice, drizzle around pea puree and serve.