Food At Faithlegg - Chargrilled Scallops with Broccoli and Black Pudding

Food At Faithlegg - Chargrilled Scallops with Broccoli and Black Pudding

Food At Faithlegg

One Saturday a month, head chef at Faithlegg House Hotel Jenny Flynn will join Maria McCann on The Saturday Café for Food At Faithlegg. This week Jenny is sharing her Chargrilled Scallops with Broccoli and Black Pudding recipe. Jenny will share a seasonal recipe and talk about the upcoming trends in the food world, focusing on local suppliers. She will also give tips and tricks for entertaining at home.

Chargrilled Scallops with Broccoli and Black Pudding

This time of year is when scallops are at their best. This recipe is more of a combination of ingredients with a twist. The vinaigrette brings the pudding and scallops together.

  • 8 scallops removed from the shell (you can leave the roe on or off personal preference)
  • Black pudding 200g

Apple Cider Vinaigrette

  • 50ml rapeseed oil
  • 1 garlic clove
  • 1 diced small shallot
  • 1 tbsp wholegrain mustard
  • Salt and pepper
  • ¼ Lime juiced
  • 2 tsp Cider vinegar (Highbank is very good)
  • 200ml cider
  • Broccoli puree
  • 1 onion
  • 1 head of broccoli (Keep a couple of florets for garnish)
  • Cream 250ml
  • 100ml butter
  • Pinch ground cumin
  • 500ml hot vegetable stock
  • 50g grated parmesan (or vegetarian alternative)



Apple Cider Vinaigrette

In a pot add the onion and garlic with salt and pepper break up with the back of a spoon add cider and allow to reduce by half

Add in mustard, lime juice, oil, and cider vinegar

Whisk together and leave on the heat on the side of the stove


Black Pudding Crumb

A good quality black pudding is needed here, I normally break it up and leave it in a hot oven for 20min and turn off the oven and break it up again leave in the oven until needed.
Broccoli puree

In a saucepan melt the butter add the broccoli florets onion with the stock bring to the boil and simmer for 5mins until the broccoli is tender

Strain off the stock but keep it add in the cream and cumin and bring to the boil

Blitz together, if you need any of the stock to help into a mousse add slowly. Finally, add in grated parmesan this will add a saltness to the puree

Cooking The Scallops

A hot pan is needed, add a splash of oil put the scallops in a and cook on either side for 90 seconds

Add a knob of butter and allow the butter to caramelise the scallops

Remove the scallops from the pan and add in the vinaigrette, give a quick whisk and pour over the scallops to assemble

Add a quel of broccoli in the middle of the plate and sprinkle the black pudding around the plate

Place the scallops in the middle and drizzle with the vinaigrette

A restaurant dish with a twist!


Jenny Flynn, Executive Chef Faithlegg Hotel

About Faithlegg

Faithlegg is an award-winning 4-star hotel set in beautiful grounds with its own 18 – hole golf course right on the doorstep. Opened officially by FBD Hotels & Resorts in 1998, Faithlegg is a luxury property designed to meet the needs of the most discerning guest whether staying for business or leisure.

Dining is always a pleasure at Faithlegg, where talented Head Chef Jenny Flynn takes pride in creating delicious dishes showcasing the very best of local ingredients.

Faithlegg takes pride in its dedicated team and boasts many long-serving experienced staff whose wealth of knowledge and genuine duty of customer care has managed to reach and maintain a high standard of service over the years.

Follow Jenny Flynn on Twitter and check out Faithlegg on FacebookTwitter and Instagram or see faithlegg.com.

You can also check out other Food At Faithlegg recipes here.

Listen in to The Saturday Café with Maria McCann, Saturdays from 10am for more