Collaborating with Local Chef: Crafting a Delectable Scallop and Black Pudding Dish

The Farmers Son have partnered up with the renowned chef Al Roberto of Simmer Kitchen and Osteria, Cupar to create restaurant standard recipes to cook in the comfort of your home. This Scallop and Black Pudding dish is packed with fresh, local ingredients and is a great crowd pleaser for any dinner party.

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

• 12 large local sea scallops

• 100g The Farmers Son Scottish Black Pudding

• 100g pancetta/streaky bacon thinly sliced or kept as a large slice 

• 1 medium cauliflower, thinly sliced 

• 100ml double cream

• 150g butter, chopped into pieces 

• 2 tbsp olive oil

• Salt and pepper to taste

• 1 lemon 

• Sea salt to season 

Method:

• Begin by preparing the cauliflower puree. In a medium size pot, add the chopped cauliflower, 100g of chopped butter & a pinch of sea salt.

• Use a pan lid or cling film over to create some steam in the pot and cook on a medium heat for about 10 minutes or until the cauliflower is tender. The aim is to caramelise it a bit, so some dark burnt looking bits is good.

• Once the cauliflower is soft add the double cream and some lemon juice to taste and let simmer for 2-3 minutes more. Using a hand blender or blender blitz up until a smooth puree. If it’s a bit too thick you can always add a little milk to loosen it. Leave a side. 

• In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the pancetta slices and cook until they become crispy (about 3-4 minutes on each side). Remove from the skillet and place on paper towels to drain.

• In the same skillet, slice the black pudding to how you like it and fry on each side for about 2 minutes, stirring occasionally until it is crispy. Remove from the skillet and set aside.

• Pat the scallops dry with paper towels. Season them with salt.

• In the same skillet, making sure the skillet is nice and hot add the remaining olive oil.

• Add the scallops to the skillet, making sure not to overcrowd them. Sear the scallops for about 2-3 minutes on one side, flip the scallops over and add the rest of butter until they develop a golden crust/ are cooked through and the butter begins to foam. Remove from the skillet and set aside.

Plating

• To plate, spoon a generous amount of cauliflower puree onto each plate. Add the pancetta on top of the puree and place three scallops on top of the pancetta.

• Place crispy black pudding over the scallops or around (see pic below)

• Serve immediately and enjoy! 

We hope our Scallop and Black Pudding dish from Scottish Producer The Farmers Son & culinary expert Al of Simmer Kitchen. We will be bringing out more recipes in collaboration with Simmer Kitchen soon so make sure to look out for them! In the mean time you can view all our other recipes here.