Hand-dived Shetland Scallops + Black Pudding

A culinary delight!

Availability: In stock

£34.50
PRICE PER KILO: £121.05
CODE: D2877
 
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Such a classic combination – sweet, large, juicy scallops with deeply flavoured black pudding. Our fisherman Magnus hand dives these exceptional specimens from his little boat in the Shetland Isles.
  • Traditional Scottish black pudding
  • Extra-large, premium scallops
  • Simply sear and serve
Box Contains:

    • 4 pack Hand-dived Scallops, 285g pack
    • 1 pack Sliced Black Pudding, 150g

  • Raw hand-dived Shetland scallops
  • Sliced Black Pudding on a white plate
Frozen at the peak of perfection
Store at < -18ºC
Once defrosted, store between 0 - 5ºC and use within 24 hours
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Hand Dived Shetland Scallops

Nutritional information (Typical per 100g)
Energy: 496 kJ / 118 kcal, Fat: 1.4g, of which Saturates: 0.4g, Carbohydrates: 3.4g, of which Sugars: 0g, Fibre: 0g, Protein: 23.2g, Salt: 0.5g

Black Pudding

Ingredients:
Onion, Beef Fat, OATMEAL / Flakes, Dried Blood, Salt, WHEATFLOUR (Fortified WHEATFLOUR, Calcium, Iron, Niacin, Thiamine), Spices

Nutritional Information: (Typical per 100g)
Energy: 1037 kJ / 247 kcal, Fat: 17g, of which Saturates: 7g, Carbohydrates: 14.6g, of which Sugars: 2.6g, Fibre: 2g, Protein: 9g, Salt: 1.7g

Hand Dived Shetland Scallops

1 in number for a starter and serve 2 in number for a main course.
Suitable for baking, sautéing, poaching or steaming.
DEFROSTING: Place the product in the fridge overnight until thoroughly defrosted, cook within 24 hours. Remove from the fridge for 10 minutes prior to use.
PAN FRY: Preheat a pan over a high heat and brush lightly with oil. Pat the scallops dry with kitchen paper. Add the scallops to the pan flat side down and cook until golden brown, this will take approx 2-3 minutes. Don't move the scallops around in the pan as this will prevent them from cooking, season lightly. Turn the scallop over and cook for a further 1-2 minutes. Add a knob of butter to the pan and baste the scallops to glaze and flavour. Remove from the pan and serve immediately. The scallop should be springy to the touch and be just warm in the centre when tested with a metal skewer.
Chef Tip - for best results, remove the orange roe and add to the pan once you have turned the scallops and cook for the remaining 1-2 minutes, prick lightly pre cooking to prevent them from bursting in the pan.

Black Pudding

Defrost in refrigerator overnight - then simply remove casing.

Pan Fry: Pre heat a non-stick frying pan, add a little oil and cook for 2-3 minutes on each side until cooked through and crispy around the edges.

Chef's tip: If you like your black pudding really well cooked & crispy, heat for a further 1 minute in a microwave on a plate covered with kitchen paper.

Oven Method: Pre heat oven to 200°C / 180°C Fan / 350°F / Gas 4. Line a baking tray with aluminium foil, place slices of pudding onto foil. Cook for 15-20 minutes in the centre of the oven.

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