Seared scallops, Rosscarbery Black Pudding & Crispy Shallot Rings by Kate Lawlor of Fenn’s Quay

Seared scallops with spiced tomato sauce Rosscarbery black pudding & crispy shallot rings Serves 4 Ingredients –150g diced Rosscarbery black pudding cooked Ingredients for Sauce – 1 tablespoon olive oil – 1 tablespoon madras curry powder/green saffron Eastern confit spice blend – 1/2 tablespoon tomato purée – 1 red onion sliced – 1 small white …

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