Fri, 29 September 2017
Chef Mark Murphy, from the Dingle Cookery School, will be here ahead of the Dingle Food Festival this weekend. He is making delicious scallops, using some of Dingle's finest local produce!
RECIPE: Scallops, Mashed Potato with Black Pudding, Mustard and Caper Dressing
Serves 4
Ingredients
For the scallops
12-16 scallops, small side muscle removed keeping the orange roe
salt and pepper
dash of rapeseed oil
For the potatoes
2-3 large potatoes, cleaned, peeled and halved
100g black pudding, diced
knob of butter, melted and warmed
small drop of milk, warmed
salt and pepper
For the dressing
60ml extra virgin olive oil
15ml sherry vinegar
½ lemon, zested and juiced
1 tsp. wholegrain mustard
1 tsp. capers, rinsed and chopped
small bunch of parsley, finely chopped
salt and pepper
Method
For the potatoes
Place the potatoes in cold salted water and bring them to the boil. Allow them to simmer for about 15 minutes or so until they can be pierced easily with a knife. Drain and place back over the heat to dry them out. Add in some warm butter and warm milk along with some salt and pepper. Add in the diced black pudding and stir through to heat it.
For the dressing
Mix all of the ingredients together except the salt and pepper. Taste and season with salt and pepper accordingly.
For the scallops
Place a pan over a medium to high heat. Season the scallops with salt and pepper.
Once the pan is hot, add a little oil and straight away add the scallops. Cook them for about 2 minutes and then turn them over. Turn the pan down and continue to cook for another 2 minutes or so.
Turn off the pan and leave for two minutes while you warm the potatoes and prepare the plates.
To serve
Place some of the potato and black pudding in the centre of the plate. Put the scallops on top of the potato and drizzle the dressing around the scallops.
