St Jacques au Boudin Noir RECIPE

I am great believer that the simplest food is the best and getting the full flavour of an ingredient is more enjoyable than having my palate confused by too many flavours in my mouth. Always look out for the best ingredients and keep it simple. This recipe has been a classic at l’escargot blanc for the last 7 years, using our home-made black pudding. Recently we have needed to buy in the black pudding because we lost our supplier of fresh blood. (I will happily supply my black pudding recipe to anyone who contacts me.) The further north the better for scallops, and I find the ones from Orkney are very good indeed. But in general, any scallops will do, as long as they are bought in the shell so you know they’re fresh. Anyone can grow winter purslane or borage on their balcony or back garden, but mustard leaves will do the job just as well.

Serves 4

Ingredients

4 fresh scallops, cleaned and ready to cook

4 slices of good black pudding

2 teaspoons butter

1 teaspoon vegetable oil

Salt and black pepper

60ml duck stock

Borage, winter purslane or mustard leaves to garnish

Method

Pan-fry or grill the black pudding until hot inside and crisp on the outside.

In a very hot pan, add a bit of vegetable oil and a teaspoon of butter. Then sear the scallops all over until very golden. Set aside.

In a small pan, reduce the stock until it coats the back of a spoon. Season, taste, then season again if needed, then add the rest of the butter.

To serve, place a slice of black pudding on a warm plate. Place the scallop on top and cover both with the sauce. Garnish with a few garden herbs and share with good friends.

If you are anything like me, you can double all the quantities in this recipe. Especially the butter.

Enjoy with a glass of light pinot noir.