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Recipe Tuesday: Scallops with black pudding and pancetta

Unfortunately I didn’t get to do the write up of the recipes on Saturday night, and perhaps even worse, I forgot to take any photographs of the end product. Still, it worked out well and I got some good feedback so I’ll run through the 3 menus anyway.

 Ingredients (for 4)

  • 8 king scallops
  • a small roll of black pudding
  • Six slices of pancetta
  • A knob of butter
  • Olive oil
  • Some leaves as garnish (I used lambs lettuce and rocket) tossed with a simple vinagrette dressing


  1. Put the pancetta on some foil under a medium grill to cook and crispen
  2. Meanwhile, heat a little olive oil in a pan
  3. Slice the black pudding to get 8 slices about an inch thick
  4. Fry the black pudding gently in the pan, turning once until they are cooked through
  5. Remove the black pudding and pancetta to dry in some paper towels
  6. Put the butter in the frying pan
  7. Add the scallops and cook for one minute
  8. Turn and cook for 2 minutes then remove from heat
  9. Serve 2 scallops per person, each on a slice of black pudding. Break the pancetta in half and lay over the scallops. Drizzle the buttery mixture from the scallop pan on top. Add the garnish on the side.


Published inRecipe Tuesday