I recently returned from a quick trip to Dublin. I ate in a few restaurants – from traditional to modern. One constant menu item was black pudding; a dense sausage made from pork and spices that gets its unique colour and flavour from blood. In this easy entrée, I’ve added milky sweet scallops as they are the perfect foil for the dense meaty sausage. I’ve included potatoes too, because, well it is an Irish dish!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
4 (400g approx) kipfler (or chat) potatoes
2 tablespoons olive oil
500g black pudding, cut into 1cm slices
1 tablespoon whole sage leaves
12 (250g approx) sea scallops
150g baby spinach leaves
2 tablespoons finely chopped chives
1 teaspoon apple cider vinegar, to taste (optional) for serving
- Steam or boil the potatoes for 15 minutes or until just tender, drain well, peel if desired, slice thickly and set aside.
- Meanwhile, heat olive oil in a large heavy based frying pan over medium high heat. Cook black pudding on one side for 3 minutes before turning and cooking for an additional 2 minutes or until brown. Add sage leaves and scallops and cook on each side for 30 seconds or until almost cooked. Add spinach and toss for 30 seconds or until just wilted. Return sliced potatoes to the pan with butter and chives. Stir gently over low heat until warm. Remove from heat and stir through few drops of apple cider vinegar on each plate.
Lyndey’s Note: Black pudding contains oatmeal as its binding agent. To avoid crumbling, slice thickly and cook gently, turning only once.