Our breakfast scallop & black pudding roll
- Serves:
- 2
- Prep Time:
- 5 mins
- Cook Time:
- 6 mins
- Share
Ingredients
6 scallops without corals, each cut in half horizontally
melted butter
2 slices Macsween’s black pudding
2 soft white bridge-style rolls – or round rolls if you prefer
2 tablespoons tomato ketchup
2 tablespoons mayonnaise – your favourite brand or make your own
1 tablespoon French’s American-style mustard
malt vinegar
a sprinkling of chopped parsley
melted butter
2 slices Macsween’s black pudding
2 soft white bridge-style rolls – or round rolls if you prefer
2 tablespoons tomato ketchup
2 tablespoons mayonnaise – your favourite brand or make your own
1 tablespoon French’s American-style mustard
malt vinegar
a sprinkling of chopped parsley
Method
Preheat the grill. Brush the scallops with a little melted butter. Place the black pudding slices under the grill and grill for about 4 minutes. Add the scallops and grill for a further 1–2 minutes or until cooked. Meanwhile, split the rolls from the top two-thirds of the way down and toast on the inside under the grill. Mash the black pudding down the middle of each roll. Mix the ketchup with the mayo and mustard and spoon down the middle, then top with the scallops. Finish with a drizzle of malt vinegar and a sprinkle of parsley.
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12 Disco Scallop Meat
Serves 4 - 12 Scallops
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Mitch Tonks