- 2 - 4 People
1 tblsp english mustard
50 g caster sugar
pinch of sea salt (or to taste)
100 ml rapeseed oil (plus more to sear the black pudding and scallops
)juice of 1 lemon
1 tblsp finely chopped thyme, plus a few sprigs to serve (optional)for the rest
2 parsnips (peeled and finely chopped)
freshly grated nutmeg
2 tblsp runny honey
30 g unsalted butter
50 ml single cream
1 black pudding
6 hand-dived king scallops
There's nothing quite as memorable as a good Scallop recipe. Tender, juicy and full of flavour, a scalloped cooked well will win your cooking a place in the hearts of all your guests. Combine that fresh light tender flavour with the meaty richness of a good black pudding, some fresh thyme and a zesty lemon sauce - and now you're talking! A recipe to impress, from Paul Flynn of the Tannery, this is easy to make and quite quick. A good tip is to do all your prep in advance, so you're ready to hit the recipe running.
1. To make the dressing, place the mustard, sugar and salt in a small bowl. Whisk in the 100ml of oil and the lemon juice. Season with salt and sprinkle in the thyme.
2. Cook the parsnips in boiling water until soft, then drain well, mash and add the nutmeg, honey, butter and cream. Keep warm.
3. Slice the black pudding into six rounds of a similar thickness to the scallops. Heat a frying pan over a high heat, add some oil, then, working quickly, sear the pudding and scallops for two minutes on each side.
4. Place the parsnip mash attractively on two warmed plates, with the black pudding and scallops on top. Drizzle the dressing over, add a sprig of thyme if you like, and serve.
This will not only look impressive, but taste divine. Enjoy!