Saundersfoot Scallops With Black Pudding
Saundersfoot Scallops with Black Pudding is a classic dish from the beautiful coastal region of Pembrokeshire, known for its fresh seafood and rich culinary heritage.
Ingredients
- 12 fresh scallops
- 200g black pudding, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Pat the scallops dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Sear the black pudding slices for 2-3 minutes on each side until crispy. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and sear the scallops for 1-2 minutes on each side until golden brown and slightly caramelized.
- Arrange the black pudding slices on serving plates and top with the seared scallops.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Skillet Tongs Paper towels
Tools
Stovetop
Serving suggestions
Serve the Saundersfoot Scallops with Black Pudding alongside a fresh green salad and a glass of crisp white wine for a delightful meal.
Tips & tricks
For the best results, ensure the scallops are dry before searing to achieve a beautiful caramelized crust.
Cost
$20