Scallops and Black Pudding with Rocket and New Potatoes and a Pesto Dressing

Scallops and Black Pudding are an amazing combination texture, colour and flavours, like a match made in heaven. This has been a popular dish in our household as we are big fans of fresh scallops and we all love the artisan black pudding that has gone through a revival.

Also, this recipe ideal, as it can be served as a casual salad, as more refined starter or light main dependant on the occasion.

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4 Portions

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Prep: 15 Minutes
Cook: 10 Minutes (plus 10-15 minutes for new potatoes)

Ingredients

2 black puddings (ring style/thin) cut into 24 slices
24 scallops small to medium or 12 large sliced in half widthwise, without roe
12-16 new potatoes
4 generous handfuls of rocket leaves
1 tsp ground cumin
maldon salt
ground pepper
olive oil

Dressing

3 tbsp homemade pesto or good shop bought (refrigerated variety best)
6 tbsp olive oil
juice of 1 lemons
pinch of salt and peppe

Method

To Cook

Place the new potatoes in a saucepan cover with water and bring to the boil, reduce to a simmer, leave to cook for 10-15 minutes (dependant on size) so that they're just tender in the centre. Drain and refresh in a little cold water, so you're able to handle them. Slice each potato into 3-4 slices, Place in a large bowl, drizzle with olive oil, season with pinch of salt and pepper. Toss lightly and set aside.
Drizzle oil to just a coat a heavy based frying pan, place over a high heat. Add the black pudding and cook for 1-2 minutes on each side so crisp and heated through (they may look burnt but don't worry will by delicious). Place on a tray and keep warm while you cook scallops.
Lightly toss the scallops in ground cumin, and a little salt and pepper. Heat a large frying pan over a medium high heat, coat with a little olive oil. Add the scallops to the pan and cook for 1 to 1 1/2 minutes on each side, so golden. Remove from the heat and serve.
Dressing: Place all the ingredients in a jar and shake until well well combined or whisk together in a bowl.
Serve as a Salad: Toss the rocket and new potatoes together with dressing to coat. Distribute among serving dishes or plates. Scatter the scallops and black pudding on the salad. Serve (you may wish to scatter over a few parmesan shavings).
Formal Serving: Place a layer of rocket on each plate. Make 2 rows of layered potatoes on each plate 3-4 slices in each row, leaving space for a row of black pudding and scallops (see picture). Lay a row of 3 slice of black pudding on each potato row followed by scallops. Drizzle dressing over each serving. Serve.