History

Seared Rye Bay Scallops with Caramelised Apple, Black Pudding and Cider Sauce

Rye Bay Scallop festival is approaching so it seems appropriate to have a recipe for these succulent molluscs. These are a main feature on the menu at the Fish Café between the months of November and May. During the Scallop week we can sell in excess of three thousand in a variety of dishes. Try to keep the scallops slightly under cooked to retain moisture, they taste fantastic raw so when cooking you only want to enhance the flavour.

Scallops

Scallops and black pudding is one of those combinations that work well with the sweetness of the cider sauce bringing the ingredients together.

Ingredients
2-3 Rye bay scallops shucked, per person
Granny smith apples
Best quality black pudding
� litre Brown meat or poultry stock
200mls cider
50 grams unsalted butter
Seasoning

Method
Reduce cider in pan until it resembles syrup. Add stock and reduce by 4/5. Whisk in butter a little at a time to form a butter sauce. Season as required. Strain through a fine sieve.

Peel apple, core and slice 1 cm thick 3-4 slices per apple, using larger middle section.

Pan fry in a little butter until golden, turn over and repeat process. Cut black pudding slice also 1cm thick, pan fry again.

Sear scallops in pan with a little oil until slightly caramelised. Turn over repeat
Probably 1 minute per side.

Arrange the black Pudding on the apple, then place the Scallop on top and drizzle a little of the sauce.

Enjoy!

Paul Webbe
Webbe's at the Fish Café
01797 222226

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