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2 Servings
Recipe By: Ian Nagle
Seared Scallops With Whisky Sauce
Ingredients
- 150g celeriac peeled and cubed
- 6 slices of black pudding
- Butter
- 150ml double cream
- 1/4 lemon juice
- 75ml of peaty whisky
- 6 scallops
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Directions
- Boil celeriac cubes in salted water for 10 mins
- Drain then return to hot pan to dry
- Mash with 15g butter and keep warm
- Heat 150ml cream, lemon juice and whisky
- Simmer to thick cream and taste and season
- Dry scallops with kitchen paper and season
- Heat 2 frying pans on high heat
- Add oil and bitter
- Add black pudding and fry, turning until cooked
- Add scallops to other, should be sizzling
- 90 secs and then turn
- Arrange on plates
- Use metal rings, spoon mash, then top with black pudding and then scallops
- Whisk sauce and drizzle
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