Recipe: Scallop and Black Pudding Salad from The Pipers Tryst

Scallop and black pudding salad 5pm Christmas


5pm booking website have brought out a Christmas recipe book.  The book features Christmas recipes from Glasgow and Edinburgh restaurants and can be downloaded for free from their website –

We liked the sound of the Scallop and Black Pudding Salad by Chef Eddie Shaw of The Pipers Tryst in Glasgow, so we gave it a go!

Scallop and black pudding salad 5pm Christmas

We substituted cucumber and tomatoes for salad, as we didn’t have any.  Crisp and fluffy potatoes with moist black pudding and tender scallop.  Even Fred waited by for a sneaky piece of scallop.


Recipe: Scallop and Black Pudding Salad


  • 1 freshly cooked potato sliced into 5 slices
  • 5 slices of Ramsay of Carluke black pudding
  • 1 rasher of Ayrshire bacon cooked and chopped
  • Small mixed salad
  • A few onion slices and a few cucumber slices
  • Reduced balsamic vinegar
  • Salad dressing
  • 5 Loch Fyne scallops
  • Fresh lemon juice


  • Heat 2 pans and put 2 tablespoons of oil in each.
  • Fry slices of black pudding in one pan and slices of
  • potato in the other pan.
  • Season potato slices with salt and keep turning until they are crispy.
  • Keep turning black pudding slices until they are crispy.
  • Lightly season the scallops with salt.
  • Grill fried potato and black pudding slices and bacon for a few minutes.
  • Put salad leaves, a few slices of onion, a few slices of cucumber in a bowl and drizzle with salad dressing.
  • Fry scallops in a hot pan with two tablespoons of oil. Always put in clockwise so you remember which ones went in first.
  • Fry on one side for 2 minutes then turn
  • over.
  • Place around 1.5 tbsp of butter in the centre then place the pan under the grill for a minute.
  • Place potato slices on a plate with the black pudding
  • slices on top.
  • Dod balsamic glaze in between each potato and black pudding.
  • Take the scallops out of the grill and squeeze fresh lemon juice over the top.
  • Spoon the scallops from the pan and place on top of the dods of balsamic.
  • Place the salad in the centre, place the chopped bacon on top, and serve.

Scallop and black pudding salad 5pm Christmas




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.