Wednesday, 29 October 2014

Scallops, Black Pudding and Bacon on Garlic and Pea Risotto

Its not that difficult this dish, and pretty quick to rustle up too, yet it rewards you with a big hug of deliciousness. It's one of Mrs Larry's favourites. Supermarket scallops are kept in a special liquid to stop them drying out so you must wash and dry them first.

 
Ingredients:

Scallops with the roe removed
Black pudding, skinned and chopped into 1cm slices
Bacon
Risotto rice, 6 tablespoons
1/2 Onion finely diced
2 Garlic cloves, peeled and diced or crushed
1x Glass of white wine
Peas, one handful, we used frozen.
Lemon juice
1x Chicken stock cube
Parmesan cheese, thinly sliced with a vegetable peeler
Butter


Method:

1. Boil a kettle.
2. In a shallow pan sweat off the onion in a drop of oil.
3. Add the rice and a 1cm slice of butter to the onion and mix well. When the butter has melted add the garlic and stir fry for about 1 minute. Don't let the garlic go brown.
4. Pour in half a glass of wine and give it a good mix. Keep stirring until the liquid has been absorbed then pour in the other half a glass and keep stirring.
5. When the wine has been absorbed pour in a good glug of hot water from the kettle and sprinkle in the stock cube. Keep stirring.
6. Put oven on gas mark 1.
7. With scissors snip into the bacon fat at 1cm intervals. This will stop it curling. Fry the bacon in a frying pan until crisp then put in the oven to keep warm. We had to do this in 2 batches.
8. Don't forget to keep stirring the rice and adding more water as it gets absorbed. Taste it and if it is softening but still has a little bite add the peas, and more water if needed.
9. In the frying pan add a knob of butter and fry the black pudding for about 2 minutes each side or until the edges are beginning to crisp up. Put the black pudding in the oven with the bacon.
10. When the rice is soft and creamy take off the heat and season with a few parmesan shavings, salt, pepper and a drop of lemon juice.
11. Get the frying pan very hot again, season the dry scallops and sear them. It is very important you do not overcook them so I follow this simple rule, cook for 2 minutes on one side then 1 minute on the other, no more.
12. Its also important to eat the scallops as soon as you can after cooking so while they are searing get plating up. On a foundation of risotto place the black pudding and bacon. Top with the scallops as soon as they are done, a few shavings of parmesan and a drizzle of nice oil. If you have any green herbs like parsley you can sprinkle a few leaves over for decoration but its not essential.

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