Alan Gibb recipe: Seared scallops, Stornaway black pudding and apple puree
Alan Gibb, executive chef at The Gleneagles Hotel gives us this mouth watering recipe for Seared scallops, Stornaway black pudding and apple puree
Ingredients
- 12 cleaned diver scallops
- 15 ml rapeseed oil
- 3 slices Stornoway black pudding
- 1 Granny Smith apple – peeled – cored – diced
- 15g caster sugar
- Small sprigs of baby watercress
- Seasoning
Serves: 4 Difficulty: Medium Time to cook: 20 mins
Method
For the Apple Purée
Place the apple dice and sugar in a pan and cover with a lid and cook until soft, purée with a blender and keep to one side.
For the black pudding
Cut the black pudding slices into quarters, place on a baking tray and cook in a moderate oven until hot.
For the Scallops
Drizzle the scallops with the oil and coat well. Cook the scallops in a dry non-stick pan for about 2 minutes each side – season well.
To Serve
Place a piece of black pudding into a small dish, top with the scallop, add a few dots of apple purée and finish with baby cress.