Scallops and white pudding

On holiday in France a few years ago, before dinner, I was handed a small plate of sliced and fried boudin blanc. It was one of those foodie moments that lodge in your memory, so delicious was it. I’ve been trying to track it down in the UK since and have had no luck so far. But this week I found a white pudding on Ocado, so it went straight into the virtual trolley.

I also had friends round for dinner this weekend and needed a starter, and this was born. It was bloody lovely.

What to use – serves 1

  • 2 slices (60g) of white pudding – I bought a 300g pudding and it sliced into 10 pieces
  • 2 roeless king scallops
  • a handful of watercress
  • juice of a lemon
  • sea salt
  • balsamic vinegar

How to use it

Put your white pudding slices on a baking sheet in the oven at 180 for 5 minutes. They should be heated through and sizzling.

Sear your scallops in a hot frying pan, with olive oil, for 2 minutes on each side. Squeeze over some lemon and crush over some sea salt before you turn them to cook the second side.

Put a little pile of watercress on your plate, and drizzle with olive oil and good, syrupy balsamic. Put the white pudding slices on the plate and place a scallop on top of each piece. Serve with lemon or lime wedges.



  • Mmm rating: mm mm mm
  • Cost per person: £3.20
  • Calories: 200
  • What to listen to while cooking: Rather Be – Clean Bandit, Jess Glynne
  • What to watch while eating: See suggestion on: Paella



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