Martin Shanahan is the owner of the award winning Fishy Fishy Restaurant and Café in Kinsale County Cork. A graduate of Rockwell Catering College Martin ...
for the dressing
1 tblsp english mustard
50 g caster sugar
pinch of sea salt (or to taste)
100 ml rapeseed oil (plus more to sear the black pudding and scallops)
juice of 1 lemon
1 tblsp finely chopped thyme, plus a few sprigs to serve (optional)
for the rest
2 parsnips (peeled and finely chopped)
freshly grated nutmeg
2 tblsp runny honey
30 g unsalted butter
50 ml single cream
1 rosscarbery black pudding
6 hand-dived king scallops
To make the dressing, place the mustard, sugar and salt in a small bowl. Whisk in the 100ml of oil and the lemon juice. Season with salt and sprinkle in the thyme.
Cook the parsnips in boiling water until soft, then drain well, mash and add the nutmeg, honey, butter and cream. Keep warm.
Slice the black pudding into six rounds of a similar thickness to the scallops. Heat a frying pan over a high heat, add some oil, then, working quickly, sear the pudding and scallops for two minutes on each side.
Place the parsnip mash attractively on two warmed plates, with the black pudding and scallops on top. Drizzle the dressing over, add a sprig of thyme if you like, and serve.