Seared Scallops, Black Pudding, Pickled Baby Vegetables, Toasted Hazelnuts


  • 12 Scallops cleaned and roe removed
  • 4 slices Derry Clarke @home black pudding
  • 8 baby carrots – peeled & blanched
  • 8 peeled baby onions
  • 4 baby fennel – blanched
  • ½ cucumber deseeded and diced
  • 1 tablespoon fennel seeds
  • 200ml good quality white wine vinegar
  • 1 tablespoon star anise
  • 2 bay leaves
  • 100g brown sugar
  • 150ml white wine
  • 100g toasted hazelnuts
  • 1 tub of Fage yoghurt


  1. In a pot add sugar, vinegar, wine, star anise, bay leaves, fennel seeds and bring to boil. ( if it’s too tart add more sugar, if it’s too sweet add more vinegar). Remove from heat, add vegetables and leave to cool.
  2. Heat a frying pan until hot, add a little vegetable oil and sear the scallops on each side for 1 min, do not overcook.
  3. Heat a frying pan, add a little vegetable oil and brown the black pudding on each side.


  • Place pudding and scallops on plate, dress with vegetables, yoghurt and hazelnuts and serve with a crisp salad.


  1. Try and use fresh scallops (frozen scallops can contain too much water)
  2. You can pickle any vegetables of your choice.
  3. Salmon or mackerel can be used instead of scallops.