Pork and black pudding Wellington with seared scallops

00. Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Wellington

  • 25g/1oz butter
  • 2 banana shallots, peeled and diced
  • 2 garlic cloves, minced
  • 4 sage leaves, chopped
  • 100g/3½oz pork mince
  • 200g/7oz soft black pudding, skin removed and crumbled
  • 400–500g/14oz–1lb 2oz pork loin
  • 1 ready-rolled puff pastry sheet
  • 1 free-range egg, beaten
  • salt and freshly ground black pepper

For the scallops

  • 1 tbsp olive oil
  • 2 king scallops, shucked and cleaned
  • 40g/1½oz unsalted butter
  • 50ml/2fl oz Madeira

To serve

  • 25g/1oz butter
  • 8 sage leaves
  • apple purée
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