This delicious starter with scallops black pudding and apple will impress your guests and make your life easy when you don’t know what to put together in a short amount of time.
Memories of Scotland
It’s august, and this, in Edinburgh, means one thing: the festival! And because Facebook is trying to make me emotional, it is mainly showing me pictures of friends currently visiting my old home town. It’s been more than three months since I left Edinburgh, and of course… I miss it! But I have to admit though: what I miss the most are the lovely fresh seafood I used to buy from Eddie’s, and the great black pudding I used to always buy from John Saunderson.
My last Scottish cooking craze
I’ve already told you that in my last couple of weeks in Scotland I cooked like a true maniac, as if I never had the chance to try those local products again ever in my life. Yes, under piles of boxes, with all my clothes packed, but the kitchen untouched – well, not by any packing force at least. I’ve been keeping these recipes for those times when I become particularly sad or emotional. Well, today is one of those days.
The dish
I’m not going to share any complicated recipes, I will share one that to me bears the heart of Scottish produce through delicious black pudding and scallops. Oh my, I miss those scallops so much!
I made this dish for lunch at some point, in an utter despair to have another couple of scallops and a bite of black pudding – something that I, in fact, hated at first, then utterly fell in love with. I hope you enjoy this recipe, and trust me, you can definitely impress your guests with it and give yourself a little bit of slack, not needing to spend a whole day in the kitchen!
The recipe
This delicious starter with scallops, black pudding and apple will impress your guests and make your life easy when you don’t know what to put together in a short amount of time.
Add the black pudding slices to a large pan and cook them on both sides for a couple of minutes: until the outside becomes slightly crispy and they start falling apart.
Heat the butter in a pan, then add the scallops and sprinkle some salt onto them. Cook them until lightly brown (a minute or two on high heat), then turn them around and cook them for another half a minute to a minute.
Break the lavosh into 8 pieces large enough to hold one scallop and 1 tsp of black pudding.
Finally, add the scallop and black pudding onto the lavosh and decorate with apple. I like to mix the sweetness of pink lady apples with the lovely sour and acidic flavours of granny smith.
Enjoy!
Until next time,
Ioana
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