Warm salad of scallops

Warm salad of scallops
  • Serves icon Serves 4
  • Time icon Hands-on time 40 min

The classic combination of scallops and black pudding gets a new twist with the addition of bacon and apples in this warm salad.

Looking for something else? Take a look at lots more recipes in our scallop collection.

Nutrition: per serving

Calories
475kcals
Fat
35g (14.1g saturated)
Protein
13.8g
Carbohydrates
25.1g (18g sugars)
Fibre
2g
Salt
2.7g
Calories
475kcals
Fat
35g (14.1g saturated)
Protein
13.8g
Carbohydrates
25.1g (18g sugars)
Fibre
2g
Salt
2.7g

Ingredients

  • 4 firm eating apples, such as cox
  • 50g unsalted butter
  • Pinch caster sugar
  • 200g British free-range smoked bacon lardons
  • 12 large fresh scallops with roe
  • 200g black pudding, skinned and sliced
  • 100g mixed winter salad leaves (such as baby leaf spinach, watercress, beet leaves)

 

For the salad dressing

  • 1 tsp English wholegrain mustard
  • 1 tsp maple syrup
  • 2 tsp cider vinegar5 tsp cold-pressed rapeseed oil or extra-virgin olive oil

Method

  1. For the dressing, mix the mustard, maple syrup and cider vinegar together in a bowl. Gradually whisk in the oil to make a thick vinaigrette. Season to taste with salt and pepper and set aside.
  2. Peel, quarter and core the apples, then cut into eighths. Melt the butter in a large non-stick frying pan, add the apples, sugar and some salt and pepper, then toss gently to coat. Cook over a medium heat for 7-8 minutes or so, turning halfway through, until just soft and nicely caramelised.
  3. Meanwhile heat another large non-stick frying pan over a medium heat. Add the bacon lardons and cook gently for 1-2 minutes until they’ve released some of their fat. Increase the heat to high and stir-fry until they’re crisp and golden. Lift onto a plate with a slotted spoon and keep warm. Turn off the heat under the apples when they’re done; keep these warm too.
  4. 4 Pour away most of the fat from the bacon frying pan and return it to a high heat. As soon as it starts to smoke, add the scallops and sear for 2 minutes, seasoning with a little salt and pepper as they cook. Flip them over, season lightly, then add the black pudding to the pan. Cook the scallops for another 2 minutes, and the black pudding for 1 minute on each side. Immediately remove the scallops and black pudding to a warmed plate.
  5. Arrange the winter salad leaves over a serving plate (or 4 individual plates), then arrange the scallops, black pudding slices, butter-fried apples and crispy bacon lardons in among the leaves. Whisk the dressing again, then drizzle over the salad. Serve straightaway.

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