Seared sea scallop on boudin noir with parsley sauce from A Table in the Tarn: Living, Eating and Co
This gutsy dish is where Manoir meets gastropub. It looks impressive, and more impressive still everything can be got ready ahead, and the boudin and scallop cooked in seconds at the last minute.
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Cooking tools:
- Potato ricer
- Fine-mesh sieve
- Colander
- Pot
- Saucepan
- Whisk
- Ramekin
- Baking dish
Ingredients
- 2 cloves garlic, finely chopped
- handful of parsley
- few tbsp hot milk
- 175 ml double cream
- 8 scallops, with coral
- 8 slices boudin noir or black pudding
- 4 potatoes, peeled and cut up
- 25 g butter
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