This is my West Cork version of surf and turf!
Ingredients
Serves: 2
- 6 scallops
- 1 black pudding
- 1 lemon
- 100 ml rapeseed oil
- 50g caster sugar
- 1tbsp English mustard
- 1 tbsp finely chopped thyme
- Pinch of salt
- 2 parsnips
- Nutmeg
- 2 tbsp honey
- 30g butter
- 50 ml pouring cream
Method
For the lemon and thyme dressing:
- In a bowl, place the mustard, sugar and salt.
- Whisk in the rapeseed oil and the juice of one lemon.
- Season with salt and sprinkle in the chopped fresh thyme.
- Peel parsnips and finely chop.
- Cook in boiling water until soft. Strain and mash.
- Add grated nutmeg, honey, butter and cream. Keep warm.
For the pudding and scallops:
- Slice the pudding into 6 rounds. Heat a medium sized pan, add some oil.
- Cook the pudding and scallops for 2 minutes on each side.
- Assemble the dish by placing the parsnip on the bottom of the plate, placing the pudding and scallop on top.
- Drizzle the dressing on top.
