Scallop, Apple, and Black Pudding Verrines: A Gourmet Appetizer

Recipe for Verrines of Scallops, Apples, and Black Pudding (Serves 6)

Ingredients

• 6 scallops
• 2 Granny Smith apples
• 1 tablespoon brown sugar
• 10g semi-salted butter
• 250g black pudding
• Fleur de sel, freshly ground pepper

Preparation

1. Open the scallops, detach the meats, and remove the beards. Keep chilled.
2. Peel the apples, core them, and cut into small wedges.
3. In a sauté pan, melt the semi-salted butter over low heat with the sugar. Add the apples and cook on very low heat for 5-6 minutes. Transfer to a dish, cool, and refrigerate.
4. Heat a dry non-stick pan and cook the black pudding on all sides for 3-4 minutes. Cool, remove the skin, and crumble with a fork.
5. Layer the crumbled black pudding at the bottom of 6 verrines, top with apples, and refrigerate until serving.
6. Preheat oven to 200°C. Place verrines in a water bath and heat in the oven for 4-5 minutes.
7. Meanwhile, slice each scallop into three thin pieces.
8. Remove verrines from oven, top each with three scallop slices (the residual heat gently warms them). Sprinkle with fleur de sel and freshly ground pepper.

Inspired by Chef Hubert. Recipe by Paule Neyrat, Registered Dietitian.

Date: 07/12/2009

Contact: Paule.Neyrat@ligne-et-sante.com | Tel: 01 45 77 53 22 / 06 12 23 00 89

www.ligne-et-sante.com/