Name: Scallops with Grilled Black Pudding à l’orange
Yield: Serves 4 as a starter
Cuisine: British
Ingredients: glass of white wine; 100 ml (3½ fl oz) water or Fish, Chicken or Vegetable Stock; knob of butter; 12 X 5 mm-1 cm (¼–½ in) slices of black pudding; 12 medium-large scallops, cleaned and trimmed of roe; ½ glass white wine; 1 small garlic clove, quartered; 5–6 green peppercorns, crushed; 150 ml (¼ pint) Chicken Stock; 150–200 ml (5–7 fl oz) orange juice; Salt and pepper; 300 ml (½ pint) Veal or Beef Jus or alternative; 1 small shallot, finely chopped; Butter; 75–100 g (3–4 oz) unsalted butter, cubed; Red-wine vinegar (optional); 1 tablespoon double cream; Sprig of tarragon, plus ½ teaspoon chopped/torn leaves; Candied Oranges, cut in 3 mm (⅛ in) dice, to garnish (optional); 1 tablespoon white-wine vinegar (or tarragon vinegar for extra flavour); Cooking or olive oil; 3 shallots, sliced; 3 tablespoons brandy; 2 strips of orange zest; 1 small star anise (or 2–3 broken pieces); 1 bay leaf

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Sauce à l’orange became very much part of British eating, particularly in the 1970s, usually garnishing roast duck. The sauce may have come from France, but mixing fruits of all varieties with fish and meats had been a British habit since the Middle Ages. It became a very fashionable combination again in the 1980s, during the nouvelle cuisine rage that hit Britain, once again influenced by France.

Most fruit and fish/meat combinations just don’t appeal to me. (Chicken