Scallops with toasted mushrooms and black pudding.

Updated at: Thu, 17 Aug 2023 12:09:20 GMT

Step 1

Wash the scallops and pat dry. Wash the button mushrooms and cut off stalks if any.

Step 2

In a saucepan add a knob of butter and gently simmer. Add the mushrooms and crushed garlic. Stir occasionally until the mushrooms are toasted deep brown. Remove the mushrooms but keep any juice in the pan. Add a couple of thick slices of black pudding to the pan and tad more butter if needed. Gently cook for 2-3 mins turning occasionally.

Step 3

In a separate pan heat a knob of butter on medium heat. Add the scallops and fry gently. Flip over gently occasionally until the scallops are toasted on each side but not overcooked and tough by too high heat.

Step 4

Prepare a bed of raw, washed spinach on a plate. Arrange 6 of the scallops per plate and apportion the mushrooms. Break up the cooked black pudding and divide between plates. Finally slice the beetroot into segments and arrange as desired between the portions on each plate.

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Delicious

Easy

Go-to

Moist

Under 30 minutes