The combination of seafood and pork is traditional here in Ireland, and it is a combination that I love. I am always looking for great locally produced produce for all my dishes and to add to my seasonal and specials menu at The Conservatory Restaurant at the Riverside Hotel.
As part of this search, I came across one of the best black pudding’s I have ever tasted; O’Doherty’s of Fermanagh produce a black pudding that is among the very best you can get anywhere in the world. I also love the black pudding by Kelly’s of Newport in Co. Mayo. Both are example’s of the excellent Artisan products we are so lucky to have easily available to us in Ireland. We are blessed also with the quality and abundance of our natural produce, and restaurant menus throughout the country should proudly showcase this. Here is a recipe for what I consider the king of seafood with a traditional Irish black pudding that will guarantee the success of any dinner party!
Don’t forget to let me know how you get on trying this dish, send your photos, queries or comments to me at firstname.lastname@example.org.
RECIPE for – Pan Seared Scallops, Butternut squash puree, Fermanagh Black Pudding and
Ingredients for 4 people:
12 to 24 scallops (as a starter allow 3 scallops per person, or a main course allow 6 scallops each)
1 garlic clove
100g butter cut into cubes
400g O’Dohertys Fermanagh black pudding (you could use any black pudding of your liking)
1 butternut squash, peeled and cubed
2 tb spoon of Sugar
50ml vegetable oil for frying
Chives or edible flowers for decoration.
Butternut squash puree:
- In a pot, put in the butternut squash and the cream.
- Bring it to a boil and lower the heat on the pot, keep cooking until the butternut squash is very soft.
- Place the soft butternut squash in a blender or use the hand held blender to transform itin a puree.
- Season to taste, adding the sugar if necessary.
- Keep it warm until serve.
- Here you have 2 choices. The first to simply slice it and fry normally in a pan or you can crush it and fry in a pan like a hash sort of mixture.
- Keep it warm until serve.
- After clean you scallop (removing the coral and the muscly part on the side) season it with sea salt and pepper;
- Heat a frying pan (could be non-stick) to very, very hot;
- Pour the vegetable oil.
- Sear the scallops until golden brown on one side. Flip it;
- Add the butter and garlic clove. It will start to melt and foam. Use the foam to baste the scallops.
- After a minute or so the scallops are ready.
In a large plate, place 2 spoon full of puree. With the back of the spoon run it across the plate to make a mark with the puree.
Place the black pudding slices or hash, in the middle and display the scallops on top of it. Pour a bit of the last column hollandaise sauce on top of each scallop.
Place some edible flowers or chives to give some c olor to your plate. Serve it and enjoy.