Scallops with Black Pudding and Chorizo


  • 50 ml rape seed oil – Black Mountain Smokery
  • 12 x 1.5 cm thick slices Trealy Farm black pudding
  • 12 x 1.5 cm thick slices Trealy Farm chorizo, cut from a thin sausage
  • 12 scallops, without roes Usk Vale Foods
  • 1 tbsp chopped parsley*

*Try Pauls Organic Veg or Whitebrook Organic Growers


1. Heat 1 tablespoon of the measured oil in a large frying pan, add the black pudding and fry for a few minutes until both sides start to get crispy. Remove and leave to drain on kitchen paper.

2. Repeat this with the chorizo and this time pour in the sherry just as the chorizo becomes crisp. Remove the chorizo and drain on kitchen paper.

3. Rub another 1 tablespoon of the oil over the scallops and season. Sear the scallops in the same hot pan for 30 seconds on each side. Remove the scallops, reserving any juices in the pan. Thread the scallops with the black pudding and the chorizo onto four skewers to give two skewers per person.

4. Stir the mustard into the reserved juices in the pan with the lemon juice and the remaining olive oil. Mix together well and leave to bubble for a few seconds. Stir the parsley into the sauce, then spoon it over the skewers.


Delicious with a glass of well chilled dry sherry.