Scottish scallops & black pudding with winter salad
When I make this, I try to get my hands on the best diver-caught scallops from Scotland. They're at their best when the water is really cold, and if there's a good fishmonger near you they should be able to track them down. The richness of the black pudding works really well with the clean taste of the scallops. And, if you haven't eaten the roe (the orange bit on the scallop) before, give it a go. Just carefully trim them off the scallops then fry them for some added tastiness!
Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 0 |
| Pudding | not in our table | 0 |
| Roe | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 loaf good-quality ciabatta
- sea salt
- freshly ground black pepper
- olive oil
- 2 large handfuls watercress, washed and spun dry
- 2 large handfuls lamb's lettuce, washed and spun dry
- ½ radicchio
- 2 sticks celery, washed, leaves reserved
- 2 black puddings
- 12 scallops with roes, from
- , ask your fishmonger, removed from their shells and cleaned
- juice and zest of 1 lemon
- 1 punnet salad cress