STEAMED SCALLOP WITH BLACK PUDDING

Author:Keesha

I love this dish because of its simplicity but also the flavors you get. Black pudding and scallops are just the perfect combination, and if you have never put them together before now is your chance.

Steamed Scallop with Black Pudding


Steaming is one of my favorite methods of cooking. It is fast, mess-free, and nearly impossible to get wrong. Steaming gently cooks your ingredients while maintaining flavor, texture, and, most importantly, all the nutrients. So you end up with delicious food that is good for you!
Black pudding is a particularly divisive ingredient, and many turn their nose up at the idea of it because of its primary ingredient; pig blood. Others, on the other hand, can’t have their morning fry up without it. Its unique flavor comes from the mix of fat and oatmeal added to the blood and the producer’s special spices (each producer has their recipe that they keep very well guarded) before being packed into a casing.

My favorite black pudding comes from the North of Scotland, Stornaway. If you’ve never tried it before, I promise you it will change your view of black pudding forever. It has such a unique flavor it does stand apart from all the others, at least in my opinion.
Scotland is also famed for its scallops, though they are a favorite food around the world and are so good at soaking up the flavors you cook them in that they become lovely little juicy bites of heaven.
It’s perfect for a dinner party, though I can’t help making it for myself quite often when feeling a little indulgent.

STEAMED SCALLOP WITH BLACK PUDDING

Keesha
I love this dish because of its simplicity but also the flavors you get. Black pudding and scallops are just the perfect combination, and if you have never put them together before now is your chance.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 38 mins
Servings 2
Calories 172 kcal

Ingredients
 
 

  • 1 Potato
  • 1 Shallot
  • 1 clove Garlic
  • 2 tablespoons Black pudding
  • ½ teaspoon Thyme
  • ½ teaspoon Ground cumin
  • Salt and pepper to taste
  • 3 Scallop
  • 1 teaspoon Orange zest

Instructions
 

  • Preheat the oven to 210°F / 100°C.
  • Cut the potato into 0.5-inch / 1 cm cubes and finely chop the shallot and garlic. Cook in an unperforated cooking tray for about 15 minutes.
  • Crumble the black pudding onto the potato with your hands and season with thyme, cumin, salt, and pepper, and cook for another 5 minutes.
  • Season the scallops with salt and pepper and roll them in the orange zest. Place the scallops in a cooking basket and cook everything at 195°F / 90°C for 3 minutes.

Nutrition

Serving: 1 portionCalories: 172kcalCarbohydrates: 32gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 97mgPotassium: 556mgFiber: 3gSugar: 2gVitamin A: 38IUVitamin C: 25mgCalcium: 30mgIron: 2mg
Tried this recipe?Let me know how it was!

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