Scallops with black pudding meatballs

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the black pudding meatballs

  • 1.5 litres/2½ pints pork or chicken stock
  • 30g/1oz unsalted butter
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 onion, thinly sliced
  • 1 bay leaf
  • 1 tsp finely chopped fresh tarragon
  • 1 tsp finely chopped fresh parsley
  • 100g/3½oz pork belly mince
  • 100g/3½oz black pudding, crumbled
  • ½ free-range egg, beaten
  • salt and freshly ground black pepper

For the buttered peas

  • 30g/1oz butter
  • 1 banana shallot, finely chopped
  • 150g/5½oz frozen petit pois
  • 1 Little Gem lettuce, roughly chopped
  • 50ml/2fl oz dry white wine
  • 100ml/3½fl oz chicken stock

For the scallops

  • 2 tbsp olive oil
  • 6 king scallops, cleaned
  • 30g/1oz unsalted butter
  • 2 tbsp pea shoots, to garnish
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