Did you know Ray D'Arcy, famed broadcaster, is also quite the chef? The RTÉ presenter and television personality took to the show, The Restaurant, to ...
8 hand-dived large scallops (roe removed, cleaned)
8 slices of black pudding (sliced into 1cm discs)
150 g fresh rocket leaves
2 tsp red wine vinegar
1 tsp wholegrain mustard
2 tblsp (or 3) tbspn olive oil
salt and pepper, to taste
For the Black Pudding: In a small frying pan, fry off the black pudding until it is crisp on either side. Set aside and keep warm.
For the Scallops: Season the scallops on both sides with salt and pepper.
In a frying pan heat a tablespoon of the oil. Lay the scallops on the pan to fry for 50 seconds on each side and lightly golden. Set aside and keep warm.
For the Dressing: Deglaze the pan used for the scallops with the red wine vinegar and mustard and olive oil and warm through for a minute or two before seasoning with salt and freshly ground black pepper.
Place the rocket in a bowl before tossing together with the rocket until lightly dressed.