I 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)
- A little salt & pepper
- 1 tbsp olive oil
Make your mash.
Add a big dollop of butter (about 80g) in a pan and let it froth.
Add the shallot and garlic and cook for about a minute.
Add the mushrooms and cook for about a further three minutes before removing from the heat.
Season the scallops and wipe in a little oil.
Add the scallops to a hot griddle pan and cook for about a minute each side before removing from the heat.
Slice and cook the black pudding in the same pan for about a minute and a half each side.
Add the scallops and the pudding to the mushrooms and stir through over a light heat for about a minute max.
Add a little butter and season with a little salt and pepper to taste.
Add the parsley and stir through before serving the mash in two bowls. Spoon the mushroom, scallop, black pudding mix over the top.
Born in Scotland in the mid 70’s, Bee was brought up on a diet of fish fingers, spaghetti hoops, and crispy pancakes. But never the deep fried Mars Bar.
Okay, maybe once, but she didn’t swallow.
Today, after a decade in Manchester, Bee has returned to Scotland and resides in Glasgow. She posts a mixture of recipes tried and tested at home.