Scallops with bacon & black pudding

Serves 4

50g bacon fat, duck fat or extra virgin olive oil
16 prepared large scallops, corals attached
8 rashers streaky bacon, halved crosswise
300g black pudding, cut into 1cm slices
1 tbsp plain white flour
200ml medium dry cider
2x297g jars cooked baby artichoke heart halves in oil, drained
80g cooked green peas

Step 1) Heat the bacon fat in a large, non-stick frying pan until very hot. Pat dry the scallops and wrap each in bacon. Sauté 8 for 1 minute a side, then remove; repeat for the other 8.

Step 2) Add the black pudding discs to the pan and sizzle over a moderate heat for 2 minutes a side. Drain and set aside.

Step 3) Add the flour to the fat and cook, stirring, over a high heat until a bubbling roux forms. Pour in the cider, stir again and cook over a high heat for about 3-4 minutes until the sauce thickens slightly and bubbles evenly. Add the drained artichoke hearts and return the scallops, bacon and black pudding to the pan.

Step 4) Reheat gently, but don't stir, shaking the pan from time to time to ensure even heating. Add the peas and heat for 2 minutes. Serve in a bowl with crusty bread and a cheeky glass of cider. 

Looking for more seafood recipes from Homes & Gardens? We recommend their Green-lipped mussel soup and Spicy shellfish tartlets.

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