MANX king scallops are in fantastic condition at this time of the year and there are dozens of great recipes. This one uses local black pudding and colcannon.
Scallops with black pudding and colcannon
250 g mashed Manx potatoes
4 tbsp Isle of Man double cream
60 g Manx butter
1 tbsp water
1 bunch spring onions
12 Manx king scallops
1 tbsp olive oil
4 slices black pudding (Manx is best)
METHOD:
1. Heat the butter in a small saucepan with the water. Add the finely sliced spring onions and cook vigorously for 30 seconds, then remove from the heat. Season with salt and freshly ground black pepper.
2. Place half of the spring onions into a mini food processor and blend until fairly smooth. Stir the spring onion puree into the mash.
3. Season the scallops with salt and black pepper. Heat a frying pan to a high heat and then add the oil. Cook the scallops and the black pudding for 1-2 minutes on each side, then remove and place onto a warm plate to rest.
4. To serve, spoon freshly prepared mashed potatoes onto serving plates and surround each mound of potatoes with a spoonful of the buttered spring onions and black pudding. Position the scallops on top of the mashed potatoes and serve immediately.
