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Gastrotour of Scotland recipe: Maciek Szymik's Hand dived scallops with black pudding

Jerba Campervans has embarked on a 'Gastrotour' of Scotland in a bid to get the country's finest chefs and restaurateurs to cook up a storm in the back of one of their converted VW Transporters.

Published: February 3, 2020
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North Berwick-based Jerba Campervans is taking to the road to visit chefs near the location of their acclaimed venues, challenging them to create simple, inspiring dishes using just the Jerba’s in-built hob or hot-plate.

The third chef to accept the challenge, Maciek Szymik of Edinburgh's New Chapter, stepped up to create this wonderful recipe for Hand dived scallops with black pudding, cep mushrooms, chive buerre blanc, quails egg and black truffle.


For the Beurre blanc sauce

• Shallot x1
• 175g white wine
• 30ml white wine vinegar
• 100g cold diced butter
• A table spoon of chopped chives

Rest of the dish

• Hand dived scallop x1
• A slice of black pudding from George Cockburn & Son in Dingwall
• Large cep mushroom x1
• Quail egg x1
• Black truffle
• 40g butter
• Garlic clove x2
• Sprig of thyme
• Salt


1) Chop and finely dice the shallot and add it to a saucepan

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2) Add a glass of white wine and 30ml of white wine vinegar to the pan

3) Heat the pan on a medium heat until the liquid has reduced by two thirds

4) Chop 100g of butter and slowly add to the pan whilst whisking into the sauce

5) Finely chop the chives and stir into the pan with a pinch of salt then set the sauce aside

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6) Slice the black pudding and half the mushrooms

7) Lightly season the scallops

8) Add a little of olive oil into a frying pan on a medium heat and add the black pudding, mushrooms and scallops

9) Crush some garlic and thyme and add to the pan

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10) Add about 40g of butter to the frying pan, turning the black pudding, scallop and cep as they
start to colour so they are cooked evenly on both sides

11) Fry the quail egg in a bit of oil on a medium heat and lightly season with salt

12) To plate up, place the sauce on the bottom of your dish and add the black pudding, scallop and mushroom

13) Place the fried quail egg on top of the scallop and finish the dish with some finely grated black truffle

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Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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