Grilled scallops, rosscarbery black pudding, lemon and thyme dressing
All that's good about west Cork can be found in this dish. Make sure your scallops haven't been dredged. Serves two.
YOU WILL NEED
For the dressing 1 tbsp English mustard
50g caster sugar
Pinch of sea salt, or to taste
100ml rapeseed oil, plus more to sear the black pudding and scallops
Juice of 1 lemon
1 tbsp thyme, finely chopped, plus a few sprigs to serve (optional)
For the rest 2 parsnips, peeled and finely chopped
Freshly grated nutmeg
2 tbsps runny honey
30g unsalted butter
50ml single cream
1 Rosscarbery black pudding
6 hand-dived king scallops
To make the dressing, place the mustard, sugar and salt in a small bowl. Whisk in the 100ml of oil and the lemon juice. Season with salt and sprinkle in the thyme.
Cook parsnips in boiling water until soft, then drain well, mash and add the nutmeg, honey, butter and cream. Keep warm.
Slice the black pudding into six rounds of a similar thickness to the scallops. Heat a frying pan over a high heat, add some oil then, working quickly, sear the pudding and scallops for two minutes on each side.
Place the parsnip mash attractively on two warmed plates, with the black pudding and scallops on top. Drizzle over the dressing, add a sprig of thyme, if you like, and serve.