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Pan-Fried Scallops with Black Pudding

Waitrose

25 February 2010

Serves: 2Ingredients450g pack Waitrose Colcannon, from the chilled ready meals section8 Canadian roeless scallops, from the fish service counter1 tbsp unsalted butter½ ring Bury black pudding, about 100g, cut into 8 slices, from the deli service counter3 tbsp Waitrose Caramelised Red Onion, find with the chutneys and relishesMethod1.Heat the colcannon according to pack instructions. Meanwhile, pat dry the scallops with kitchen paper, and season on both sides with salt and freshly ground black pepper.2.Heat the butter in a large frying pan until foaming. Add the scallops and sliced black pudding, and sear for 1-1½ minutes on each side, until the scallops take on a deep golden colour and the black pudding is cooked.3.Divide the colcannon between 2 plates. Remove the scallops and black pudding from the pan, place on top of the colcannon and keep warm. Reduce the heat and add the red onion to the frying pan with 2 tablespoons of water. Simmer, stirring, for 1 minute, then drizzle the sauce over the scallops and black pudding and serve immediately.Cook's tipsDo not be tempted to move the scallops around in the pan while they are cooking, as this will cause them to steam rather than sear.Colcannon is a traditional Irish dish of finely chopped cooked cabbage and onion mixed into creamy mashed potato. Drinks recommendationThe fresh yet intense flavours of a Chilean Sauvignon Blanc, would be ideal to serve with these sweet scallops.