John Myers
Scallops with Black Pudding on Potato and Celery Sauce with Whiskey Cream
The perfect scallops with black pudding on potato and celery sauce with whiskey cream recipe with a picture and simple step-by-step instructions.
- 200 g Fresh celery
- 400 g Potatoes
- 1 shot Milk hot
- 1 tbsp Butter
- 200 g Mascarpone
- 3 tbsp Lime juice
- 1 tbsp Sugar
- 20 ml Whiskey
- 1 pinch Salt
- 1 pinch Pepper
- 250 g Black pudding
- 1 tbsp Flour
- 15 piece Scallops
- 1 pinch Coarse sea salt
- Peel the potatoes and celery and bake them in the oven at 200 ° C until cooked. Then mash the potatoes and puree the celery. Mix with hot milk and butter to a coarse mixture as desired.
- Put the mascarpone in a small saucepan and gradually add sugar, lime juice, whiskey, salt and pepper. Heat, but not too hot, and keep warm.
- Cut the black pudding into 15 slices and flour. When everything is ready, first add the black pudding to the pan and fry the first side until crispy.
- Then put the scallops in the pan and fry on one side, turn and then set aside. Let it simmer for another 2-3 minutes. Arrange everything as a turret and with coarse sea salt.
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