Scallops, black pudding & neep puree

by Luke Mackay


1 swede, peeled and diced
100g salted butter, an extra 2 knobs for frying
300g black pudding
12 scallops, roe attached if possible (it’s the best bit!)
A splash of oil
Juice of ½ lemon
Pea shoots, to garnish


Place the swede in a pan with just enough water to cover. Add a knob of butter and bring to the boil. When the water has all evaporated, fry the swede in the butter residue for 10 mins until nicely glazed and caramelised, then blend in a food processor with 100g more butter. Season to taste then set aside, keeping warm.

Crumble the black pudding into a pan and dry fry for 10 mins or until some bits are crisp and golden. Set aside.

Trim any membrane from the scallops and remove the tough muscle that attaches the scallop to the shell. Get a heavy non-stick pan very hot and add a splash of oil. Carefully add the scallops and cook for 1 min without moving them. Add a knob of butter, turn the scallops over and cook for a further min. Squeeze over the lemon and remove from the pan, saving the lemony, buttery cooking juices.

Serve the scallops on the puree and scatter over the black pudding. Pour over the pan juices and garnish with pea shoots.

Recipe: Luke Mackay