Scallop & Black Pudding Medium
A creative canapé for your perfect dinner party.
- 16 thin pastry tartlets
- 16 queen scallops
- 1 tablespoon of Garlic Oil
- 1 small red onion, finely chopped
- Large pinch of salt
- 4 large Jerusalem artichokes
- 200ml chicken stock
- 200ml full fat milk
- 50g of black pudding
- Oil for frying
- Dill to decorate
Heat the garlic infused cooking oil in a saucepan and add the onion with the salt add fry on medium heat, until starting to colour.
Wash and chop the Jerusalem artichokes (no need to peel and slice only just before adding to the pan as the flesh discolours quickly) and add to the pan.
Fry for a couple of minutes and pour in the milk, followed by the stock.
Bring to a boil, turn the heat down and simmer for 15-20 minutes until the artichokes are tender and cooked through
Strain (reserving the cooking liquid) and place the artichoke in a blender with enough of the cooking liquid to blend to a smooth puree, keep warm.
In the meantime, crumble the black pudding and fry in a dry pan until crispy.
Remove from the pan and keep warm.
To cook the scallops, season them with salt and fry in a generous glug of hot plain oil.
Once they are golden on one side (2-3 minutes), flip them and finish cooking them (another 1-2 minutes).
To assemble, pipe a little puree into the cases, top with the crunchy black pudding followed by the scallops.
Decorate with a small sprig of dill and serve!