Scallops, broad bean puree and black pudding crumb

Scallops (or scollops depending on how you say it) are one of the simplest but most delicious seafoods out there. A couple of weeks ago I used the services of a chap who goes to Billingsgate each morning and delivers your order to your office. I’d requested some hand-dived orkney scallops and boy did he deliver. Once I’d negotiated the preparation I cooked them just classically in butter. Using broad beans was a nice change to minted peas too.

Scallops with broad beans

Serves: 2

Time: 30 minutes

4 live scallops
1/4 black pudding sausage, the best quality you can get, sliced into 1cm rounds.
200g broad beans
120ml vegetable stock
2 tbsp unsalted butter


Prepare your scallops, I followed a YouTube video the first time, it’s pleasantly easy. I kept the roe/coral for use in a seafood sauce for a pasta recipe I was making. Discard everything else.

In an oven preheated to 180 degrees centigrade, cook the black pudding until well cooked, if not a little over and dry. Leave to cool for a few minutes then blitz in a food processor.

Blanch the broad beans for 2 minutes then refresh in cold water and peel. Use a stick blender to pulse the beans with the butter then gradually add the stock until you achieve your preferred consistency. Chill then reheat at the last minute.

In a very hot frying pan melt another knob of butter and sear the scallops for one to two minutes on each side, basting for a nice colour. Smear puree onto two plates, add the scallops, then spoon on some black pudding. Pancetta is the other traditional accompaniment if you’re not a fan of blood sausage.


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