Black Pudding And Scallops With A Cardamom And Orange Sauce | Black Pudding .Club

Ingredients

• Scotland , Meet the Producer
• Speyside Specialities
• 3 bruised Cardamom pods
• 1/4 Tsp Cayenne Pepper
• A pinch of Cinnamon
• 250ml freshly squeezed Orange Juice
• 100g Caster Sugar
• A half glass of White Wine
• 6 rashers Streaky Bacon
• 2 slices of Speyside Specialities Black Pudding
• 6 King Scallops
• Olive Oil for frying
• Orange Zest , finely sliced
• Grill or dry-fry the streaky bacon in a non-stick frying pan over a high heat, until crisp on both sides. Remove from the pan and set aside, keeping warm.
• Add the black pudding slices to the same pan, on a lower heat, and fry slowly until just crisp on the outside but still soft on the inside. Remove from the pan and set aside, keeping warm.
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