Scallops with black pudding, girolles & mousseline potato from Fish etc.: the ultimate book for seafood lovers by Mark Hix
The idea of scallops and black pudding may seem a bit weird, but lots of shellfish marry perfectly with meat, like the classic pairing of oysters with spicy sau
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 tbsp chopped parsley
- 120 g butter
- 200 g floury potato, peeled, cooked and mashed
- 1 small garlic clove, crushed
- salt and freshly ground white pepper
- 12 medium-sized scallops, cut from the shell, briefly rinsed and patted dry on kitchen paper
- 3 tbsp double cream
- olive oil, for frying
- 12 slices of black pudding, each about 1 cm thick
- 125 g small girolle mushrooms, wiped
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