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Clonakilty Blackpudding and scallops with bacon and colcannon

Clonakilty Blackpudding and scallops with bacon and colcannon


Our Clonakilty Blackpudding has become a favourite accompaniment for scallops in recent years. Delicious when served with bacon and colcannon, why not try out this restaurant classic in the comfort or your own kitchen. It’s guaranteed to be a dinner party success with all your guests.


For the scallops:

  • 2 tbsp sunflower oil
  • 8 rashers of smoked streaky bacon (rindless)
  • 16 medium-sized scallops (shelled, coral removed and cleaned)
  • 200g Clonakilty Blackpudding (cut into 12 thick slices)
  • 25g butter
  • 100ml chicken stock
  • 3 tbsp Marsala
  • Sea salt flakes and freshly ground black pepper
  • Fresh flat leaf parsley (to garnish)

For the colcannon:

  • 750g potatoes ( peeled & chopped)
  • 50g butter
  • 1 onion (finely chopped)
  • 100g curly kale (roughly shredded)
  • 100ml double cream


For the colcannon:

1. Cook the potatoes in boiling water for 15 minutes or until very tender.

2. Meanwhile, heat 25g of the butter in a large heavy-based frying pan and gently fry the onion for 5 minutes or until softened, stirring regularly.

3. Add the kale and cook for 2 to 3 minutes.

4. Preheat the oven to 140C/275F/Gas 1 and preheat a heatproof dish.

5. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes.

6. Warm the cream and remaining 25g of butter in a small saucepan.

7. Mash the cooked potatoes with the cream until smooth. (Add milk if needed). Season to taste with the salt and freshly ground black pepper.

8. Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve.

For the scallops:

1. Heat one tablespoon of the oil in a large non-stick frying pan.

2. Fry the bacon rashers over a medium to high heat for 4 to 6 minutes until the fat crisps, turning once. Remove the bacon, place on a baking tray and keep warm in the oven.

3. Heat one more tablespoon of oil and a small knob of butter in the frying pan.

4. Add the Clonakilty Blackpudding and cook for 2 to 3 minutes on each side until it darkens and becomes crisp around the edges.

5. Transfer the Blackpudding to the tray in the oven, tip out most of the buttery liquid and return the pan to the hob.

6. Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper.

7. Cook the scallops for 1 to 2 minutes on each side, depending on their size, until golden-brown on the outside but tender within.

8. Remove the baking tray from the oven and put the scallops on it alongside the bacon and Blackpudding.

9. Return the frying pan to the heat and add the chicken stock and Marsala. Stir well and bring to a simmer.

10. Add the remaining butter, in small pieces, to the liquid, stirring constantly until the butter melts and the sauce thickens.

11. Remove from the heat. Spoon the colcannon onto four plates and top with the Clonakilty Blackpudding, scallops and bacon.

12. Strain a little of the Marsala sauce over each one, garnish with fresh parsley and serve.


Recipe by The Hairy Bikers.

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