• 12 pieces medium scallops (with coral if possible for colour and texture)
  • 12 slices Portuguese black pudding
  • A splash Muscatel wine (substitute: any sweet wine)
  • 200 g mixed salad leaves
  • 50 g sun dried tomatoes (quartered)
  • 75 ml extra virgin olive oil
  • 25 ml balsamic vinegar
  • 100 g orange jam

  1. Heat a little oil in a small frying pan. Add scallops and fry for 30 seconds, turning once. Add corals and fry for a further 15 seconds, turning once.
  2. Remove the scallops and their corals from the pan and keep warm.
  3. Add black pudding to the pan and fry for three minutes, turning once, then remove from the pan.
  4. Pour in the wine, turn up the heat, and stir to collect the cooking juices.
  5. To serve, place the salad on a plate, and add the sun dried tomatoes with the balsamic vinegar and olive oil dressing.
  6. Top with the black pudding, scallops and corals.
  7. Pour over the cooking juices and add the orange marmalade to finish.
There has been successful creation of a similar recipe using apple puree instead of marmalade. The use of an apricot chutney is another option. For some people scallops taste fatty and heavy, for this reason the use of an astringent ingredient such as citrus, apple or apricot plus the vinegar, tends to reduce this perception. For the same reason it can be served with wilted young spinach. You may also like to add a bit of garlic to the oil when cooking the scallop.
Wine recommendation:(Portuguese) Esporao Reserva, white, a product of Herdade do Esporão. The vineyards began in 1973 although the estate has a much longer history going back to 1267. Esporao Reserva, white is a straw coloured wine with a fruity aroma and vague aspects of oak tangerine, grapefruit and peach. It has an intense persistent and balanced palate. Serving temp: 10 - 12oC.