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Black pudding, King Scallop and Apples Recipe

Black pudding, King Scallop and Apples

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

Can you imagine the beautiful combination of sweet apples, tender scallop and the oatmeal and barley of black pudding? Because this is the joy that is Black pudding, King Scallop and Apples, one of life's joys and, for sure, well established in the "Comfort Foods" category.

      Preparation Time: 13 Minutes

      Cooking Time: 17 Minutes

Ingredients for Black pudding, King Scallop and Apples

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
4
apples
1 tablespoon
sugar
1 teaspoon
butter
7 - 9 oz
black pudding
1 tablespoon
olive oil
6
king scallops

 

How to Cook Black pudding, King Scallop and Apples

  1. Peel and core the apples and cut into small pieces. Melt the butter along with the sugar in a frying pan and add the apples. Allow them to cook over a medium heat, stirring occasionally, for 12 minutes.
  2. Meanwhile, remove any skin there may be from around the black pudding and break up the pudding with a fork. Cook in another frying pan for about 3-4 minutes, until warmed through. Share the cooked apples between six individual ramekins and layer the black pudding on top.
  3. Cook the king scallops in hot olive oil for 1½-2 minutes on each side, then place on top of the black pudding. Serve immediately.


Graham GRAHAM'S HOT TIP:
Never overcook a scallop. They are delicate creatures and are better a little undercooked tha overcooked.
 
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Reviews of Black pudding, King Scallop and Apples

Rating 4 out of 5 - Many cooks will make this recipe again December 31 2014
The recipe is right when it says "well established in the comfort foods category"! This is, indeed, one of those dishes you could just go on and on eating, and for sure I'll be making it many more times. The only adjustment I am likely to make (and purely as a personal preference) is that I'll probably use just a little less black pudding (about 6oz is enough). Of course, if you are a fan of black pudding, "go for it"!! A great recipe and one appreciated by all my family
(1 review)
 

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