Pan-Seared King Scallops with Black Pudding and Rhubarb

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About

This is a simple and great dish from talented chef Tim Bilton, chef-owner of the Butchers Arms, Hepworth. In Tim’s words, “the creaminess of the scallop the earthy richness of the black pudding and the sharpness of the rhubarb go perfectly well together.”

Scallops can be bought in or out of their shells. Look out for scallops that have been harvested by hand-diving; this method has less impact on the environment than dredging f

Ingredients

Method