Scallop dish with black pudding


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

Hand dived scallops served with black pudding and a pea puree

(serves 4)


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.