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Heaven, Earth and Bit of Water from Sea

5 from 5 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 242 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 242kcalCarbohydrates: 19.6gProtein: 7.1gFat: 15g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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