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.
12 Loch Fyne Scallops
150g Black pudding
200g butter puff pastry
40g watercress leaves
1 Granny smiths apple cut very thinly for apple
Salt and pepper
40ml rapeseed oil
1 egg yolk to glaze
100g plum cherry tomatoes
30g red onion chopped
5g chopped chives
40ml French dressing
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).
the salsa, cut the plum tomatoes in half, mix with the
chopped onion, chives and French dressing.
the tartlet, roll out the puff pastry and cut into rectangles
6cm x 18cm.
a baking sheet, cover with parchment paper and lay on
the puff pastry rectangles.
with a fork all over 1 cm from the edges.
the black pudding, remove the casing and slice into thin
roundels, place down the centre of the tartlet.
the black pudding with some of the rapeseed oil, reserve
in the fridge until ready to use.
the scallops, if large slice in half, allow 3 to 4 pieces
per person, reserve in the fridge.
up the oven to 200°C.
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.
from the oven and keep warm.
the plates with the tomato salsa and watercress leaves.
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.
the black pudding tartlet.
the scallops on top of the black pudding, top with the
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