Pan Seared Tarbert Scallops with Sillfield Farm Black Pudding

Method:

To cook the scallops:

– Heat the rapeseed oil in a heavy based frying pan.

– Season the scallops with salt and white pepper, then pan sear for 1.5 minutes on ether side with the garlic, thyme and butter.

Black pudding ‘Tart’:

– Gently pan fry on both side and put in a moderate oven for 4 minutes.

– Heat the oil and butter then add the sliced shallots and thyme. Cook on moderate heat till soft about 2-3minutes, then add the mixed mushrooms, sliced cooked chestnuts, and season with salt and white pepper. Cook untill the mushrooms wilts then adjust the seasoning and add the chopped herbs just before serving.

Cep purée

– Heat the butter & oil then add the shallots and mushrooms, and soften.

– Add the ceps and the cep infused water then bring to the boil. Add the cream and reduce by half.

– Blitz with a hand blender then adjust the seasoning, set aside.

For the sauce:

– Heat the oil and butter, then add the shallots and garlic, thyme and cook gently on a moderate heat for 2minutes or till soften.

– Add the white wine then reduce by half. Add the fish/shellfish stock and reduce by 2/3^rd. Add the cream and reduce by 2/3^rd.

– By this stage the sauce should be light and just coats the back of a spoon.

– Pass the sauce through a fine mesh sieve and blend in the truffle butter and truffle oil. Adjust the seasoning. Froth up the sauce just before serving.