I know, Scallops with Black Pudding and a Tomato and Pernod Sauce is a long-winded title for a simple dish but my word, it tastes good. The flavours really complement one another. And it is at least descriptive.
Buy the best, freshest, king scallops you can lay your hands on for this. Simple food needs quality ingredients. You can get away with serving one scallop per person if you’re serving it as a starter, although I confess (despite the pictures) we had three each. What can I say, I like scallops.
I used Fruit Pig’s black pudding which I’ve enthused about here before. It’s quite spicy which works so well with the sweet, juicy scallops. I have no axe to grind in bigging them up, other than a desire to showcase local producers, I just love this black pudding.
You can leave the Pernod out of the sauce if you prefer not to cook with booze … add a handful of chopped fresh fennel instead.
Scallops with Black Pudding and a Tomato and Pernod Sauce
1 (or 3) king scallops per person
Salt and pepper
2 x 2cm thick slices of black pudding
1 tbsp butter
1 tbsp oil
75ml roasted tomato sauce
1 capful of pernod
A splash of double cream
Put the roasted tomato sauce in a small pan, add the Pernod and cream and reduce to a thick pouring consistency. Check the seasoning and keep warm.
Season the scallops with salt and pepper. Heat the butter and oil in a large frying pan on medium-high until frothing. Fry the black pudding slices on both sides until golden (or golden-black). Push to the side of the pan and fry the scallops for one or two minutes per side until nicely seared but still soft.
Puddle the sauce onto warmed side plates, place the the black pudding in the middle and top with the scallops. Eat immediately.