I had the pleasure of trying this delightful combination of fish and meat a few years ago during my holiday in St Ives. If memory serves me right, it was at (now closed) Onshore restaurant. The seared scallops with black pudding and banana was absolutely incredible. I enjoyed every bite. Plus, the recipe is very easy to make, so you can easily recreate it yourself. Whether you’re an experienced cook or a beginner, you’ll find it simple and enjoyable to prepare this culinary gem. As a variation, I would recommend substituting scallops with succulent prawns, as the result is equally delectable.
The seared scallops with black pudding and banana is an interesting combination of flavors and textures that brings together the best of land and sea. It features perfectly seared king scallops, offering a tender and delicate seafood experience. Alongside them, slices of savory black pudding add a rich and hearty element to the dish. To balance the flavors, caramelized bananas provide a touch of sweetness, creating a harmonious blend. The result is a satisfying and flavorful meal that showcases the unique fusion of seafood and meat, offering a delightful taste experience for those seeking a delicious and well-rounded dish.
For those seeking flavor experimentation, a perfect twist on this dish involves substituting bananas with caramelized apples, adding a unique and tantalizing element to the combination of scallops and black pudding. The natural sweetness and slight tartness of the apples will create a new dimension of taste. It will complement the scallops and black pudding in a unique way. Additionally, another option is to serve the dish on a bed of fruit puree. With its smooth and velvety texture, creates an ideal foundation for the scallops and black pudding. It adds an additional layer of fruity goodness, enhancing the flavor profile and making each mouthful even more delightful.
Seared Scallop with Black Pudding and Banana
- 6 slices king scallops
- 1 large banana - slilced
- 6 slices black pudding - 2″ diameter, 1/3″ thickness
- 1 tsp sugar to sprinkle on banana
- 2-3 tbsp olive oil for frying
- salt & pepper - to taste
- Cut the black pudding into slices approximately 1cm thick. Fry each side for 2-3 minutes, then set aside on a warm plate and cover.
- Slice the banana slightly diagonally to create larger pieces. Quickly fry each side for 1 minute, then set aside. Sprinkle with sugar and cover.
- Fry the scallops, cooking each side for about 3 minutes. Season with salt and pepper.
- Now, arrange the dish on a serving plate, starting with the black pudding, followed by the banana, and finally, place the scallop on top. Drizzle with some lemon juice.
- Serve them with various salads or vegetables. I served them with peppers stuffed with cream cheese, simple tomato salad and a few olives.