Pork and black pudding Wellington with seared scallops
By Matt Tebbutt From Saturday Kitchen Ingredients For the Wellington 25g/1oz butter 2 banana shallots, peeled and diced…
Roasted scallops, white beans and chorizo broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the chorizo broth 2 tbsp olive oil 100g/3½oz Iberico ham, shredded 2 shallots,…
Miso-braised mushrooms on toast with glazed scallops
By Matt Tebbutt From Saturday Kitchen Ingredients For the miso-braised mushrooms 1 tbsp miso paste 2 garlic cloves, 1 minced and 1 left…
Scallops with black pudding meatballs
By Matt Tebbutt From Saturday Kitchen Ingredients For the black pudding meatballs 1.5 litres/2½ pints pork or chicken stock 30g/1oz…
Scallops, celeriac purée, black pudding, red chicory and anchovy salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac purée 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl…
Roast scallops with artichoke soup
By Jason Atherton From Saturday Kitchen Ingredients For the artichoke soup squeeze lemon juice 1kg/2lb 4oz Jerusalem artichokes olive…
Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted scallops 150g/5oz girolle mushrooms, brushed clean 100ml/4fl oz…
