Caramelised Scallops Black Pudding

Designed by chef Ciara Fennessy Avoid overpriced and crowded restaurants this Valentine’s Day and enjoy an intimate dinner in the comfort of your own home. This romantic recipe from Siúcra combines sweet scallops with rich black pudding to make a mouth-watering main course, which is sure to impress your loved one on the most romantic day of the year.
Caramelised Scallops Black Pudding
Rating: (104ratings)



    • 6 large scallops, roe removed
    • 50g Siúcra Light Golden Brown Sugar
    • 1tbsp rapeseed oil
    • Salt & freshly ground black pepper

    Black Pudding

    • 280g black pudding
    • 1tbsp rapeseed oil

    Minted pea puree

    • 250g frozen petit pois
    • 2tsps Siúcra Caster Sugar
    • Small handful fresh mint leaves
    • 20g butter


    • 25g pea shoots

    Rinse the scallops under a cold water tap and then pat dry.
    Season with salt & freshly ground black pepper.
    Pour the Siúcra Light Golden Brown Sugar onto a plate and dip both sides of the scallops in it.
    Heat the oil over a medium heat in a frying pan. Add the scallops.
    Fry for approximately two minutes on one side until golden and caramelized. Then flip over and cook for about another two minutes on the other side until golden and caramelized.

    Black Pudding:
    Cut 6 x half inch slices of black pudding.
    Heat the oil in a frying pan. Add the pudding and fry on a medium heat for approx. four minutes on each side until cooked through. Remove and place on some kitchen towel to soak up any excess oil.

    Minted Pea Puree
    Put the peas in a pot and cover with boiling water.
    Bring to the boil with the lid off and reduce to a simmer for 3-4 minutes.
    Strain in a colander. Put back into the pot and then add the Siúcra Caster Sugar, mint leaves and butter. Season with some salt & freshly ground black pepper. Blend to a fine puree with a hand blender or in a liquidiser.

    To assemble
    Put three spoonfuls of the pea puree on a plate. Place a slice of black pudding on top of the puree.
    op that with a scallop and then place some pea shoots on top.