Seared scallops with caramelised apple, black pudding and cider sauce
Sussex chef Paul Webbe has a passon for locally sourced, seasonal ingredients. This recipe is a Rye Bay Scallop Week fave.
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 discoverseafood.uk.
Ingredients
- 2-3 scallops, shucked, per person
- Granny smith apples, approx 1 per 3 persons
- Best quality black pudding
- 100ml brown meat or poultry stock
- 40mls cider
- 10g unsalted butter
- Seasoning
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