Ingredients

Ingredients For the scallops

• 2 tbsp sunflower oil

• 8 rashers smoked streaky bacon, rindless

• 16 medium-sized scallops, shelled, coral removed and cleaned

• 200g/7oz black pudding, cut into 12 thick slices

• 25g/1oz butter

• 100g/3½oz chicken stock

• 3 tbsp Marsala

• sea salt flakes and freshly ground black pepper

• fresh flatleaf parsley, to garnish

For the colcannon

• 750g/1lb 11oz potatoes, preferably Maris Piper or King Edward, peeled, chopped

• 50g/2oz butter

• 1 onion, finely chopped

• 100g/3½oz curly kale, roughly shredded

• 200ml/2fl oz double cream

Description

Scallops With Black Pudding Have Become A Great British Restaurant Classic. Here’s How To Cook The Taste Sensation In Your Own Kitchen.

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