Scallops and black pudding over mash, parsley and garlic sa

1 servings

Ingredients

Quantity Ingredient
200 millilitres Chicken stock
200 millilitres Double cream
1 large Head garlic; cut into cloves and
; peeled
50 grams Flat leaf parsley
500 grams Black pudding; preferably soft
; vegetable oil
12 larges Scallops; coral and skirt
; removed
¼ Lemon
Sea salt and freshly ground black pepper
800 grams Potatoes; peeled and cut into
; chunks
150 grams Cold unsalted butter; cut into small
; pieces
Sea salt
150 millilitres Hot milk
Freshly grated nutmeg

Directions

MASHED POTATOES

Preheat the oven to 180C/360F/gas 4. Put the potatoes in a saucepan and cover with cold water. Add a little salt. Bring to the boil and simmer gently until the potatoes are soft - about 25 minutes.

Drain and spread the potatoes out into a large roasting pan. Put into the oven to dry out for 10 minutes. Pass potatoes through a vegetable mill (mouli) or through a sieve into a clean saucepan. Add the butter a few pieces at a time, stirring with a wooden spoon. Slowly pour in the hot milk, stirring well, then season with 2 pinches of nutmeg.

Turn the oven down to 140C/300F/gas 2. Put the chicken stock in a saucepan and bring to the boil. Stir in the cream. Pour half of the mixture into another saucepan. Simmer the mixture in one pan until reduced to a sauce consistency.

Add the garlic cloves to the other pan and leave to simmer until the garlic is very soft. Pour into a blender and blend until smooth. Season with salt and pepper. Blanch the parsley in boiling salted water for 30 seconds.

Drain well and add to the reduced sauce. Pour into a blender and blend until smooth. Keep the two sauces warm. Cut the black pudding into 12 pieces and put in a baking dish. Bake for 10 minutes to heat through.

Reheat the mashed potatoes.

Meanwhile, heat a film of oil in a frying pan, add the scallops and cook for about 2 minutes on each side to give a nice colour. Add a squeeze of lemon juice and season with salt and pepper.

Spoon a line of mashed potatoes down the centre of each warmed plate and arrange, alternately, the scallops and black pudding on top. Spoon over the parsley sauce and then the garlic sauce. Add a grinding of pepper and serve.

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