Scallop & black pudding crostini

Scallop & black pudding crostini

To save yourself last-minute prep, toast the bread and cook and spread the black pudding before things get busy. Have the scallops ready, so you simply need to sear, slice and arrange them over the crostini to serve.

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High protein
  • Makes24
  • CourseCanape
  • Prepare20 mins
  • Cook12 mins
  • Total time32 mins

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Ingredients

  • 12 large scallops, ideally with roes
  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 2 clove/s garlic, finely chopped
  • 227g pack black pudding slices, skinned and chopped
  • 2 tbsp dry sherry
  • 1 tbsp chopped thyme, plus picked leaves, to serve
  • 1 baguette

Method

  1. Pat the scallops dry on kitchen paper, cut away any black threads and detach the roes, if applicable. Cover and keep chilled until needed.

  2. Heat 1 tbsp oil in a frying pan and fry the shallots for 2-3 minutes to soften. Stir in the garlic, then the black pudding and cook, stirring continuously, for 2-3 minutes until the pudding darkens in colour. Add the sherry and chopped thyme, then stir briefly until the alcohol has evaporated. Leave to cool.

  3. Cut 24 thin diagonal slices from the baguette and toast on both sides. Spread with the black pudding, arrange on a serving plate and set aside, covered. Chill if making more than 30 minutes ahead.

  4. Season the scallops. Heat the remaining oil in a large nonstick frying pan and fry the scallop roes for 30 seconds, if using. Lift out onto a board. Fry the scallops for 2 minutes until caramelised (space them well apart, and cook in 2 batches if needed), then turn and cook for 1 minute more, or until just opaque in the middle. Move to the board, then horizontally halve the scallops and roes (if using), and arrange on the crostini. Finish with more thyme and serve immediately.

Nutritional

Typical values per item when made using specific products in recipe

Energy

210kJ/ 50kcals

Fat

1.7g

Saturated Fat

0.4g

Carbohydrates

4.3g

Sugars

0.5g

Fibre

0.5g

Protein

3.9g

Salt

0.3g

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