Scallops with mushroom & black pudding mash

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I love dark nights and even darker mornings. I love scarves and boots and winter coats. I love rainy weekends, hot baths, mulled wine, and early nights with a hot water bottle. What I don’t bloody love is Summer.

It goes without saying therefore, that I also love comfort food. Food that warms the belly and the heart.

And this is recipe does just that. While being surprisingly light at the same time.



  • 1 or 2 cloves of garlic (chopped)
  • 1 shallot (chopped)
  • A big dollop of proper butter (about 80g)
  • 150g (or thereabouts) of mushrooms. I used  an ‘exotic mushroom trio mix’ which was superb. I’d steer away from the common white variety (chopped)
  • 8 – 12 scallops (get big fat ones if you can)
  • 200g black pudding
  • Mash (I used about 450g)
  • Parsley
  • A little salt & pepper
  • 1 tbsp olive oil


  1. Make your mash
  2. Add a big dollop of butter (about 80g) in a pan and let it froth
  3. Add the shallot and garlic and cook for about a minute
  4. Add the mushrooms and cook for about a further three minutes before removing from the heat
  5. Season the scallops and wipe in a little oil
  6. Add the scallops to a hot griddle pan and cook for about a minute each side
  7. Remove from the heat
  8. Slice and cook the black pudding in the same pan for about a minute and a half each side
  9. Add the scallops and the pudding to the mushrooms and stir through over a light heat for about a minute max
  10. Add a little butter
  11. Season with a little salt and pepper to taste
  12. Add the parsley and stir through
  13. Serve the mash in two bowls and spoon the mushroom, scallop, black pudding mix over the top
  14. Scoff.

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