Webbe’s Weekly Recipe 20th Febuary 2012

Seared Rye Bay Scallops

Seared Rye Bay Scallops With Caramelised Apple, Black Pudding & Cider Sauce

Scallops and black pudding are one of those combinations that work well with the sweetness of the cider sauce bringing the ingredients together. Come and learn to cook it first hand on one of our Scallop School cookery days during Rye Bay Scallop Festival this week.
 
Sauce serves 4
2-3 Rye Bay scallops, shucked, per person
Granny smith apples, approx 1 per 3 persons
Best quality black pudding
100ml brown meat or poultry stock
40mls cider
10g unsalted butter
Seasoning
 
Sauce
1. Reduce cider in pan until it resembles syrup by bringing to the boil and
     simmering until it almost caramelizes and adds a shine to it.
2. Add stock and reduce by 4/5.
3. Whisk in butter a little at a time to form a butter sauce. Season as required. Strain through a fine sieve.
 
1. Peel apple, core and slice 1 cm thick, 3-4 slices per apple, using larger middle section.
2. Pan fry the apple rings in a little butter until golden, turn over and repeat.
3. Cut black pudding slices also 1cm thick, pan fry both sides. The apple and black pudding can be kept warm in a gentle oven or be reheated gently in the oven when needed.
 
Minutes before you plan to serve
Sear scallops in a hot pan with a little oil until slightly caramelised. Turnover and repeat. Probably 1 minute per side. Not too many in one pan.
 
To serve: For each scallop tower begin with an apple ring, then a black pudding round, top with a scallop and drizzle the sauce over.