Pan Seared Tarbert Scallops with Sillfield Farm Black Pudding

Pan Seared Tarbert Scallops with Sillfield Farm Black Pudding

Chef – Zoltan Szabo

Ark of Taste Products – Middle White, Large Black

Producer – Sillfield Farm

In this recipe our rare breed pigs take the form of an earthy black pudding, a perfect match for some lovely big Scottish scallops. With an addition of some Ceps and truffle, Zoltan adds a luxurious touch to this classic pairing.

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 2/3rd. Add the cream and reduce by 2/3rd.

– 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.

Ingredients – serves 4

For the Scallops

1tbsp Scottish butter, unsalted

30ml Scottish rapeseed oil

8 large Scottish Scallops

2 clove of garlic, crushed

4sprigs of thyme

0.5 lemon

Seasoning to taste

For the black pudding ‘Tart’

4 slice of Sillfield farm black pudding

2tbsp Scottish rapeseed oil

50gr Scottish butter, unsalted

30ml Scottish rapeseed oil

2sprigs of thyme

50gr pre cooked chestnuts, sliced

150gr mixed forest mushrooms

8 banana shallots, peeled, sliced

1tbsp finely chopped chives & parsley

Seasoning to taste

For the cep pureé

1tbsp Scottish butter, unsalted

15ml Scottish rapeseed oil

0.5 banana shallots, sliced

80gr mixed forest mushrooms

10gr dried ceps, re-hydrated in 100ml cold water

50ml double cream

Seasoning to taste

For the sauce

1tbsp Scottish butter, unsalted

15ml Scottish rapeseed oil

1 banana shallot finely chopped

1 clove of garlic finely chopped

50ml white wine

10ml shellfish/ fish stock

1sprig of thyme

50gr Truffle Hunter’s black truffle butter

15ml Truffle Hunters white truffle oil

30ml double cream

Seasoning to taste

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