Seared sea scallop on boudin noir with parsley sauce

Name: Seared sea scallop on boudin noir with parsley sauce
Yield: Serves 8
Cuisine: French
Ingredients: 8 scallops, with coral; handful of parsley; 25 g butter; 2 cloves garlic, finely chopped; 8 slices boudin noir or black pudding; few tbsp hot milk; 175 ml double cream; 4 potatoes, peeled and cut up

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

This gutsy dish is where Manoir meets gastropub. It looks impressive, and more impressive still everything can be got ready ahead, and the boudin and scallop cooked in seconds at the last minute.

Ingredients

For the Potatoes

4 potatoes, peeled and cut up
25 g butter
few tbsp

Europe
France
Starter
Mediterranean

Method

Cook the potatoes in gently boiling salted water till soft - gentle bubbling is better than ferocious boiling. Drain well and return to the hot pan (off the heat) to dry off completely. Transfer potatoes to a ricer or sieve and press back into the pan. Beat in butter and milk to make a rich, ultra-smooth purée and season well.

Divide between 8 gratin dishes, or spread over base of one l