Steaming is one of my favorite methods of cooking. It is fast, mess-free, and nearly impossible to get wrong. Steaming gently cooks your ingredients while maintaining flavor, texture, and most importantly all the nutrients. So you end up with incredibly tasty food that is good for you!
Black pudding is a particularly divisive ingredient, and many turn their nose up at the idea of it because of its primary ingredient; pig blood. Others, on the other hand, can’t have their morning fry up without it. Its unique flavor comes from the mix of fat and oatmeal that’s added to the blood along with the producer's special spices (each producer has their own recipe that they keep very well guarded) before being packed into a casing.
Steamed Scallop with black pudding
My favorite black pudding comes from the North of Scotland, Stornaway. If you’ve never tried it before I promise you it will change your view of black pudding forever. It has such a unique flavor it really does stand apart from all the others, at least in my opinion.
Scotland is also famed for its scallops, though they are a favorite food around the world and are so good at soaking up the flavors you cook them in that they become wonderful little juicy bites of heaven.
It’s perfect for a dinner party, though I can’t help making it for myself quite often when I’m feeling a little indulgent.
1 clove of garlic
30 grams of black pudding
½ teaspoon thyme
a pinch of ground cumin
some orange zest
Cut the potato into 1 cm cubes and finely chop the shallot and garlic. Cook in an unperforated cooking tray against and at 100 ° Celsius for 15 minutes.
Crumble the black pudding onto the potato with your hands and season with thyme, cumin, salt and pepper and cook for another 5 minutes.
Salt and pepper the scallops and roll them in the orange zest. Place the scallops in a cooking basket and cook everything at 90 ° Celsius for 3 minutes.
Calories 255, Protein 12.4 grams, Carbs 21.4 grams, Fat 12.5 grams