All that’s good about west Cork can be found in this dish. It’s my west Cork version of surf and turf, so I’ve stolen some of Paul’s beloved black pudding to make it! Make sure your scallops haven’t been dredged, as that is disastrous for the sea bed.
Turbot is such a prime fish that it doesn’t need a lot of cooking. With turbot, the simpler the better... If you can’t get a whole fish, buy fillets and fry them instead.
Here is an alternative to the standard burger, the chicken of the sea, Mackerel and a tomato based relish, to smear in the Bap. You can modify the flavour of the burgers by using different types of mackerel, different dressing and garnishes. It all depends on individual tastes.
A gem from Martin Shanahan in the Surf 'n' Turf series
Serve the fish with a drizzle of the sauce.
From: Martin's Mad About Fish
A lovely meal perfect for a dinner party.