Phil Vickery's Scallops



1. Carefully remove the sinew from the side of the scallop and also remove any loose grit. Wash quickly and dry on a tea towel or absorbent kitchen paper.

2. Heat the cream and butter together in a pan to warm through then beat into the mash until smooth and creamy - you may need to add a little more cream or butter. Season with nutmeg and salt and pepper.

3. Heat a frying pan until very hot and drizzle over a little vegetable oil. Season the scallops well then add to the pan and sear on one side only. When nicely brown on the base remove from the pan and leave to stand on a plate in a warm place.

4. Add the black pudding to the scallop pan and cook quickly on both sides using the juices, do not overcook.

5. Saute the spinach quickly in the olive oil and keep warm.

6. To finish the dish, warm the apple puree with a little cold water if necessary to thin it slightly, then whisk in the cold butter.

7. Spoon a circle of mash onto each plate and top with the spinach and warmed black pudding then a scallop.

8. Spoon over a little of the apple puree.


Prep time:

Cook time:

Serves: 2

  • 8 large fresh scallops, roe attached, cleaned

  • 300ml whipping cream

  • 115g unsalted butter, melted

  • About 450g sieved, warm mashed potatoes

  • Pinch freshly grated nutmeg

  • Vegetable oil

  • 4 thin slices good quality black pudding

  • 6 tbsp Bramley apple puree

  • 25g cold unsalted butter, cubed

  • Salt and freshly ground black pepper

  • 100g baby spinach leaves

  • 2 tbsp olive oil