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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 tablespoon 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.