Alan Gibb, executive chef at The Gleneagles Hotel gives us this mouth watering recipe for Seared scallops, Stornaway black pudding and apple puree

  • 20
  • 4
  • Medium

Ingredients

  • 12 cleaned diver scallops
  • 15 ml rapeseed oil
  • 3 slices Stornoway black pudding
  • 1 Granny Smith apple – peeled – cored – diced
  • 15g caster sugar
  • Small sprigs of baby watercress
  • Seasoning

Method

For the Apple Purée

Place the apple dice and sugar in a pan and cover with a lid and cook until soft, purée with a blender and keep to one side.

For the black pudding

Cut the black pudding slices into quarters, place on a baking tray and cook in a moderate oven until hot.

For the Scallops

Drizzle the scallops with the oil and coat well.
Cook the scallops in a dry non-stick pan for about 2 minutes each side – season well.

To Serve

Place a piece of black pudding into a small dish, top with the scallop,
add a few dots of apple purée and finish with baby cress.

About The Author

Alan Gibb

Alan, Resort Executive Chef at Gleneagles, is a highly-experienced professional chef boasting twenty four years of experience in the catering/hospitality industry. His current remit includes overall responsibility for the 4 restaurants within the Gleneagles resort and overall responsibility for the day-to-day running of the kitchens.

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About The Author

Alan Gibb

Alan, Resort Executive Chef at Gleneagles, is a highly-experienced professional chef boasting twenty four years of experience in the catering/hospitality industry. His current remit includes overall responsibility for the 4 restaurants within the Gleneagles resort and overall responsibility for the day-to-day running of the kitchens.