Scottish Scallops With Black Pudding by Head Chef Ben Watson

With warming open fires as well as an outside terrace, the Bridge Inn is an appealing year-round destination on the Union Canal just outside of Edinburgh which incorporates a pub and a restaurant, as well as offering four luxury bedrooms overlooking the canal.

Being a community pub in the heart of the village, Head Chef Ben Watson sources delicious, locally produced food from the Bridge Inn’s own walled garden, which supplies vegetables, lamb and pork for the restaurant.

The Bridge Inn was awarded the AA Best Pub in Scotland award in 2014, as well as the title for Best Food Pub 2014 in the Yorkshire, North East & Scotland category, coming second across the whole of the UK at the Great British Pub Awards in September.

The Bridge Inn was also awarded an AA Rosette, as well as being shortlisted for the CIS Pub Excellence Award 2014 and being shortlisted for the Waitrose Food and Drink Restaurant of The Year Award 2015.

Serves 2

Ingredients

4 large hand dived scallops

Approx. 150g quality black pudding, largely diced

Salad leaves of your choice

2 radishes

1 spring onion, sliced

Handful of garden peas, blanched and cooled

1 whole lemon

20g butter

Dash of rapeseed oil, to sear

Pinch of dry chilli flakes

Seasoning, to taste

Method

1 Firstly, in a large bowl add the washed salad leaves, finely sliced radish, shredded spring onion and blanched peas.

2 Under a hot grill cook your black pudding and reserve hot.

3 Add a splash of oil to a hot pan and when you can feel the heat rising add your pre-seasoned scallops and carefully and sear them for two and a half minutes (this is subject to size).

4 Carefully turn them over, add the butter, chilli flakes and a generous squeeze of lemon juice, cook for further two and a half minutes.

5 Whip the scallops out and place on a plate with your pre-made salad and add the warm crispy black pudding.

6 Dress scallops and salad with the butter, chilli and lemon emulsion from the pan

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