Food At Faithlegg - Scallops with Black Pudding, Apple and Locally Brewed Cider
Jenny Flynn, the head chef at Faithlegg House Hotel, joined Maria McCann on The Saturday Café for Food At Faithlegg. For the October episode, Jenny will be doing her award-winning
Scallops with Black Pudding, Apple and Locally Brewed Cider dish that has been added on as a restaurant special to celebrate Faithlegg's 25th anniversary.
Cider Dressing:
Ingredients
1 pint of cider
10g wholegrain mustard
1 shallot
30ml Irish rapeseed oil
25ml cider vinegar
15ml sherry vinegar
Method
- To make the dressing fry off the shallot, add mustard and vinegars and allow to reduce
- Add cider and reduce again
- Whisk in oil and serve warm over the scallops
Scallops:
Ingredients
4 equally sized scallops
1/4 Granny Smith apple
50g black pudding
Picked fennel
20g butter
Method
- Prep the scallops by removing the mussel on the side of the scallops and pat dry
- In a hot pan add butter, cook black pudding and scallops for about 2 mins on each side
- Prepare a julienne of apple on the plate (thin matchsticks) with the cooked pudding and place the scallops on Spoon over the dressing to finish.
The dressing really makes this dish, the sweetness of the scallops works so well with the cider a classic combination perfect for looking back over the last 25 years of culinary delights in Faithlegg. Enjoy!
~Jenny
