Black Pudding and Scallops with a Cardamom and Orange Sauce

Black Pudding and Scallops with a Cardamom and Orange Sauce

Black Pudding and Scallops with a Cardamom and Orange sauce via Speyside Specialities. This tasty recipe was suggested by Speyside Specialities in our ‘Meet the Producer’ feature.

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Black Pudding and Scallops with a Cardamom and Orange Sauce

Black Pudding and Scallops with a Cardamom and Orange sauce

Recipe by

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Serves

2 people

Difficulty

Preparation & Cooking Time

Club Summary

This tasty recipe was provided by Speyside Specialities as part of our Featured Producer series.

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Black Pudding and Scallops with a Cardamom and Orange sauce

via

Speyside Specialities

Ingredients

For the Sauce(s)

3 bruised Cardamom pods
1/4 Tsp Cayenne Pepper
A pinch of Cinnamon
250ml freshly squeezed Orange Juice
100g Caster Sugar

A half glass of White Wine

For the Scallops, Bacon & Black Pudding

6 rashers Streaky Bacon
2 slices of Speyside Specialities Black Pudding
6 King Scallops
Olive Oil for frying

Optional

Orange Zest, finely sliced

Method

  1. For the sauce, bring a small saucepan to a high heat and add the cinnamon, cardamom pods and cayenne pepper to warm through for a couple of minutes to release the flavours. Add the orange juice and bring to a rolling boil then remove from the heat and allow to cool leaving the spices to infuse.
  2. Sift the liquid to remove the cardamom pods then gently heat in the saucepan adding the sugar when warm. Once the sugar is dissolved bring to a rapid boil and reduce until the liquid becomes syrupy. Set aside. Note: If the syrup becomes too thick add a splash more orange juice.
  3. Grill or dry-fry the streaky bacon in a non-stick frying pan over a high heat, until crisp on both sides. Remove from the pan and set aside, keeping warm.
  4. Add the black pudding slices to the same pan, on a lower heat, and fry slowly until just crisp on the outside but still soft on the inside. Remove from the pan and set aside, keeping warm.
  5. Drizzle the scallops with a little oil, then add them to the same pan and fry for 1-1½ minutes on each side, or until golden-brown on both sides and just cooked through. Remove the scallops from the pan, keeping warm, then deglaze the pan with the white wine.

To Serve:

Place 3 slices of bacon on each plate topped with the black pudding slice. Add the scallops on top of the pudding and drizzle each with a little of the white wine liqueur. Finally, drizzle the warm syrup around the dish and top with a little orange zest (if desired).

Notes

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