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.
Serve the fish with a drizzle of the sauce.
Mussels are available all year round from most good fish mongers. They are a quick and easy meal, be it as a starter to share at a dinner party or a main course, served with home cut chips. They are also very reasonably priced, with a kilo costing around €4.00. Be sure to only use mussels that are fully closed prior to cooking and discard any unopened ones if they have not opened during the cooking process.