Our breakfast scallop & black pudding roll

Name: Our breakfast scallop & black pudding roll
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 2
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

Recipe by Mitch Tonks

Serves:: 2
Prep Time:: 5 mins
Cook Time:: 6 mins

This was a favourite at our café downstairs in Brixham, both with customers and with fishermen just coming up from the morning market. The pepperiness of the black pudding pairs perfectly with the wonderfully sweet Brixham scallops.

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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

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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Mitch Tonks

Mitch Tonks is a restaurateur, food writer, CEO and ambassador for the MSC. Passionate about changing the way people experience seafood in the UK he has a true passion for the sea.

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