Scallop with Black Pudding

Martin Shanahan serves up a delicious starter.


  • 4 scallops
  • honey
  • nutmeg
  • black pudding four slices
  • 2 parsnips
  • 2 knobs of butter


  1. Open the shells with a knife; they have no skin and no bone, cut off the mussel from the scallop. Leave the orange bit on the scallop.
  2. Cut four slices of black pudding. And put aside.
  3. Peel and chop parsnips and put into boiling water till they are soft. Add some nutmeg to the parsnips and some honey and a few knobs of butter and a small drop of cream and mix together.
  4. Fry the pudding on hot pan and after 30 seconds adds the scallops. For the dressing add some honey and lemon to a hot pan.
  5. Then add all together and enjoy.


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