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Alan Gibb recipe: Seared scallops, Stornaway black pudding and apple puree

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

Published: August 4, 2015
Categories: ,

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.

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction


  • 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
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