Scallops With Bacon, Black Pudding And Colcannon | The Hairy Bikers | Black Pudding .Club

Ingredients

• Colcannon
• BBC Food | Recipes
• 2 tbsp Sunflower oil
• 8 rashers smoked Streaky Bacon , rindless
• 16 medium-sized Scallops , shelled, coral removed and cleaned
• 200g / 7oz Black Pudding , cut into 12 thick slices
• 25g / 1oz Butter
• 100g / 3½oz Chicken Stock
• 3 tbsp Marsala
• Sea Salt flakes and freshly ground Black Pepper
• Fresh Flatleaf Parsley , to garnish
• 750g / 1lb 11oz Potatoes , preferably Maris Piper or King Edward , peeled, chopped
• 50g / 2oz Butter
• 1 Onion , finely chopped
• 100g / 3½oz Curly Kale , roughly shredded
• 200ml / 2fl oz Double Cream
• For the colcannon, cook the potatoes in boiling water for 15 minutes or until very tender.
• Meanwhile, heat 25g / 1oz of the butter in a large heavy-based frying pan and gently fry the onion for five minutes, or until softened, stirring regularly. Add the kale and cook for 2-3 minutes.
• Preheat the oven to 140°C / 275°F / Gas 1. Preheat a heatproof dish.
• Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve.
• Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper.
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