Sauteed Black Pudding with Scallops and Green Peppercorn Beurre Blanc

11:30 am on 18 February 2013


  • 12 slices Black Pudding
  • 16 scallops (fresh)
  • 6 tablespoons oil
  • flour to dust
  • 100 ml chicken stock
  • 100 ml dry white wine
  • 20 ml lemon juice
  • 150 g unsalted butter, cut into small cubes, chilled
  • green peppercorns


Heat 4 tablespoons of oil in a frying pan. Dust black pudding lightly with flour and sauté on both sides. Set aside and keep warm.

Dust scallops lightly with flour. Add two tablespoons of oil to a fry pan and heat to smoking point. 

Saute scallops quickly, making sure not to overcook them. Set aside and keep warm.

Place chicken stock, white wine and lemon juice in a heavy-based frying pan. Bring to a boil then reduce liquid by two-thirds.

Whisk in half the butter, making sure the mixture doesn’t boil, then whisk in the remaining butter. This sauce will be quite thick. Finally, add peppercorns to taste. You may also like to add 1 tablespoon cream to this sauce just before serving.

To Serve

Plate the black pudding and scallops, then spoon over the green peppercorn beurre blanc.

Chef’s Note:

Grapeseed oil is very good, another alternative is clarified butter.

Wine Match from John Hawkesby

Chenin Blanc: 2011 Millton Te Arai Vineyard

Rose: 2012 Invivo Belle Rose

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