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This recipe for Tartlet of Loch Fyne Scallops with Black Pudding, Tomato Salsa and Shallot Jam comes from the Loch Fyne Oysters Shop.

Loch Fyne started with one inspirational idea - to grow oysters in the clear, fertile waters of Loch Fyne - and has developed into a cluster of businesses whose success is built on an honest approach to superb quality food.

All Loch Fyne businesses abide by the guiding environmental principles established by John Noble and Andy Lane at the outset. The companies work together to ensure that only the very best produce - farmed and fished to the highest quality and environmental standards - reaches the kitchens and plates of their customers.

Tartlet of Loch Fyne Scallops with Black Pudding, Tomato Salsa and Shallot JamIngredients

12 Loch Fyne Scallops
150g Black pudding
200g butter puff pastry
40g watercress leaves
1 Granny smith’s apple cut very thinly for apple crisps
Salt and pepper
40ml rapeseed oil
1 egg yolk to glaze

Tomato Salsa:
100g plum cherry tomatoes
30g red onion chopped
5g chopped chives
40ml French dressing


  • Heat the oven to 100°C.
  • For the apple crisps, slice very thinly place on parchment paper, dust with icing sugar and turn them over dusting again, place in the oven and dry out (this can be done the day before so they are completely dry and crisp).
  • For the salsa, cut the plum tomatoes in half, mix with the chopped onion, chives and French dressing.
  • For the tartlet, roll out the puff pastry and cut into rectangles 6cm x 18cm.
  • Take a baking sheet, cover with parchment paper and lay on the puff pastry rectangles.
  • Dock with a fork all over 1 cm from the edges.
  • Take the black pudding, remove the casing and slice into thin roundels, place down the centre of the tartlet.
  • Brush the black pudding with some of the rapeseed oil, reserve in the fridge until ready to use.
  • Trim the scallops, if large slice in half, allow 3 to 4 pieces per person, reserve in the fridge.
  • Turn up the oven to 200°C.
  • Glaze the edges of the tartlet with the egg yolk and bake the black pudding tartlet for 15 minutes or until crisp and golden brown pastry.
  • Remove from the oven and keep warm.
  • Dress the plates with the tomato salsa and watercress leaves.
  • Before Serving heat the rapeseed oil in a non-stick pan, sear the scallops for 30 seconds on both sides, do not be tempted to keep turning them, season and drain on kitchen paper.
  • Plate the black pudding tartlet.
  • Place the scallops on top of the black pudding, top with the apple crisps

Serves 4


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