- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
- 250 g floury potatoes, peeled and chopped
- 4 tbsp cream
- 60 g butter
- 1 tbsp water
- bunches scallions or spring onions, trimmed, washed and finely sliced
- bunches spring greens, shredded
- 12 scallops
- 1 tbsp light olive oil
- 4 slices black pudding, (preferably Clonakilty)
1. Place the chopped potatoes into a pan, cover with cold water and add a pinch of salt. Cover with a lid and bring to the boil, then reduce the heat and simmer for 6-8 minutes, or until nearly cooked.
2. Drain the potatoes, then return the potatoes to the pan, cover with a clean tea towel and then the lid. Place over a very gentle heat and allow to finish cooking for 4-6 minutes.
3. Stir the cream into the potatoes and mash with a potato masher.
4. Heat the butter in a small saucepan the water. Add the scallions and cook vigorously for 30 seconds, then remove from the heat. Season with salt and freshly ground black pepper.
5. Place half of the scallions to a mini food processor and blend until fairly smooth. Stir the scallion puree into the mash. Set the remaining scallions aside.
6. Season the scallops with salt and freshly ground black pepper. Heat a large frying pan over a high heat and add the oil. Place the scallops along with the black pudding into the pan and fry the scallops for 1-2 minutes on each side, then remove and place onto a warm plate to rest.
7. Remove the pan from the heat and roughly mash the black pudding in the pan with a fork so that you have large crumbs of black pudding.
8. Blanche the spring greens, then shred them.
9. To serve, spoon the mashed potatoes onto four serving plates and surround each mound of potatoes with a spoonful of the buttered scallions, crumbled black pudding and shredded spring greens. Place the scallops on top of the mashed potatoes. Serve immediately.
Rate This Recipe