Salad of scallops, bacon & black pudding with sesame dressing by Wendy Gudgeon


Ingredients: (serves 4) •


• • • • •


100g lean smoked bacon, diced 15ml sesame oil


225g black pudding, sliced


225g king scallops cut into 2 – 3 slices 225g cooked waxy baby potatoes, sliced 4 portions mixed baby salad leaves


Sesame dressing: • • • • • •


Method: • •


• 5ml Dijon mustard


10ml balsamic vinegar 15ml sesame oil


30ml virgin olive oil Salt and ground black pepper 15ml each fresh chopped parsley and chives


Whisk together the mustard, vinegar and seasoning. Slowly add the oils whisking to incorporate. Add the chopped parsley and chives.


Fry the bacon in its own fat until crispy. Remove and keep warm.


Fry the black pudding until cooked, turning slices over halfway through. Remove and keep warm.


Heat the sesame oil in a heavy frying pan and quickly sear the scallops. Season and drain on kitchen paper. Keep warm.


• Arrange the potatoes on 4 serving dishes and mound the salad leaves on top. • •


Scatter the bacon, black pudding and scallops over the leaves. 58


Drizzle the pan juices and sesame dressing over the salad and serve immediately. Wendy Gudgeon Tel: 01786 824 487


To advertise in thewire t. 07720 429 613 e. the.wire@btinternet.com wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk


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