Scallops with black pudding, mushroom and caramelised pears Archive
Scallops with black pudding is a classic combination, James Martin takes it to the next level with mushroom and caramelised pear. Top it all off with a frisée salad for a truly special meal.
Ingredients
- 75g/2¾oz unsalted butter
- 25g/1oz caster sugar
- 2 pears, peeled and sliced into wedges
- 100ml/3½fl oz olive oil
- 2 field mushrooms, trimmed
- 2 thick slices black pudding
- 100g/3½oz unsalted butter
- 6 scallops, removed from their shell, roe removed
- 1 head frisée lettuce, yellow leaves removed
- 1 orange, juice and zest only
- 3 tbsp olive oil
- 2 tbsp sherry vinegar
- 100ml/3½fl oz veal jus or beef gravy
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