John Myers
Heaven, Earth and Bit of Water from Sea
The perfect heaven, earth and bit of water from sea recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- 2 Eggs
- 2 tbsp Potato starch
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- 500 g Black pudding in the ring
- 1 tbsp Oil
- 3 tbsp Flour
- 4 tbsp Breadcrumbs
- 150 ml Oil
- 12 Scallops
- 1 tbsp Butter
- 1 Rosemary sprig
- 1 Sprig of thyme
- 1 shot White wine
- 1 tbsp Cold butter
- 6 tsp Apple jelly
- 6 tsp Onion jam
- Boil the potatoes in their skins. Drain, let cool and then peel. Press through a potato press and stir together with the eggs, potato starch, salt, pepper and nutmeg to a potato mixture.
- In the meantime, remove the black pudding from the intestines and cut into small pieces. Fry in a pan over medium heat with a little oil. Then take some potato dough in your hand and place a small ball of the cooled black pudding in the middle. Seal the dough around the black pudding and form a ball. Turn these balls first in flour, then in egg and then in breadcrumbs. Repeat this process twice. Then fry the ball in hot oil.
- Wash the scallop meat, pat dry and season with salt and pepper. Fry briefly on both sides in a little oil and butter over high heat. Deglaze the stock with white wine, add a little rosemary and thyme and let it boil down. Season to taste with salt and pepper. Take out the herb sprigs and bind with butter.
- Garnish the plates with apple jelly and onion jam. Place two scallops and one potato black pudding ball on each plate. Garnish the scallops with the sauce.
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