Hairy Bikers Recipe:Scallops with caramelised apples and Black Pudding

SCALLOPS WITH CARAMELISED GRANNY SMITHS and  BLACK PUDDING in a CHAMPAGNE SAUCE

Serves 3

It would be good to have a bowl of water with lemon juice added standing by to place the granny smiths in so they don’t go brown!!

INGREDIENTS

15 King Scallops (five per portion) corals removed

fine sea salt and ground black pepper

2 finely chopped shallots

150 ml champagne

100 ml cream

1 tbsp Dijon type mustard

75 ml good fish stock

1 tbsp chopped flat leaf parsley

50g butter

2 tsp olive oil

Black pudding, enough to make roundels, the sausage shaped Stornaway type is best

3 Granny Smiths apples

Knob of butter

Tbsp olive oil

1 tbsp soft brown sugar

THE SAUCE

In a large frying pan melt the butter, add the shallots and soften, deglaze with champagne.

Reduce the champagne by half and add the fish stock, cream and mustard.

Reduce till you get the required consistency.

Meanwhile peel and core the apples.  Cut into rings about ½cm thick.

Heat the oil and butter in a frying pan and add the sugar, stir until bubbling.

Add the apple slices and cook on both sides until soft and caramelised.

Set Aside.

Meanwhile, in a griddle pan, cook off the black pudding rounds, set aside to keep warm

TO COOK THE SCALLOPS

Coat the scallops in oil, and season lightly.

Heat the pan to smoking hot retaining the black pudding fatty juices.

Sear the scallops until they start to caramelise.

Remove and set aside.

Stir in the chopped parsley to the sauce then add the scallops to heat through together with the juices.

Adjust seasoning and serve.

Place a black pudding roundel on top of the Granny Smith ring.  Onto this place the scallop, and top with a smear of the Champagne sauce.

Recipe Posted on: www.eat-the-midlands.co.uk.

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