Scallops with black pudding, girolles & mousseline potato

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

The idea of scallops and black pudding may seem a bit weird, but lots of shellfish marry perfectly with meat, like the classic pairing of oysters with spicy sausage. The quality of the black pudding is quite important here - I wouldn’t want to be serving delicate fresh scallops with that cheap black pudding that tastes of sawdust. I favour morcilla, the Spanish black pudding, for this dish, which is somewhere between the sometimes-too-soft French boudin noir and those from the