“Rye Bay Scallops are a main feature on the menu at the Fish Cafe between the months of November and May.” explains Paul Webbe, “During the Scallop Week we can sell in excess of three thousand in a variety of dishes. Try to keep the scallops slightly under cooked to retain their moisture, they taste fantastic raw so when cooking you only want to enhance the flavour.”
“Scallops and black pudding are one of those combinations that work well with the sweetness of the cider sauce bringing the ingredients together.”
Reduce cider in a pan until it resembles syrup. Add stock and reduce by 4/5. Whisk in butter a little at a time to form a butter sauce. Season as required. Strain through a fine seive.
Peel apple, core and slice 1cm thick 3-4 slices per apple, using the larger middle section.
Pan fry in a little butter until golden, turn over and repeat process. Cut black pudding slice also 1cm thick, pan fry again.
Sear scallops in pan with a little oil until slightly caramelised. Turn over repeat probably about 1 minute per side.
Arrange the black pudding on the apple, then place the scallops on top and drizzle over a little sauce.
For first hand experience, try one of their cookery school days.
Submitted by: Paul Webbe, Webbe's at The Fish Café