Scallops(Mussels) and Black Pudding served with Apple Chutney.

This recipe for Scallops and Black Pudding served with Apple Chutney sounded interesting and I tried it using large Mussels .
The recipe became Mussels sat on a Black Pudding and Apple sauce bed with a
Calvados and Crème Fraishe topping in the Mussel shell.
At the Taste of the West show at Westpoint Exeter we tried them out on the general public and the reaction was favourable so here is the original recipe using Scallops.

Scallops and Black Pudding served with Apple Chutney.
For four people

12 scallops (3-4 scallops per person for a main course)(not applicable in Brixham)
(2 scallops for a starter)(????)
3-4 slices of best quality ,Black Pudding per person for a main course (2 for a starter).
Olive oil for frying
3 tablespoons apple chutney mixed with 2 tablespoons of cream
2 tablespoons of crème fraiche.
1 tablespoon of Calvados
Pepper
Chopped Parsley/Chives

Preheat the oven to 140 C
Mix the Apple Chutney with 2 Tablespoons of cream. Strain to remove lumps
Heat oil in pan and fry black pudding
Keep warm in preheated oven
Wipe the pan with a kitchen towel and add some more olive oil
Heat over a low heat and gently cook the scallops
Once cooked ,throw in the Calvados and flambé. When the flames have died down, remove the scallops and place in the oven.
Add the chutney sauce to the pan, some freshly ground pepper and the crème fraiche, reheat gently.

Place a slice of black pudding in the middle of the plate with a scallop on top .
Pour the cream and chutney sauce over and decorate with some chopped parsley/chives.

Oyster Kilpatrick

Nephew Fraser visited from Oz, and recommended Oyster Kilpatrick as a popular Oyster recipe down under in Sydney ,
Looking at this recipe it sounds interesting .
We have some excellent Oysters , phone the yard to order and try this recipe from down under .

Ingredients
24 fresh oysters in their shells shucked
Rock salt
1Tablespoon of Worcestershire sauce
30 grammes of butter
4 slices of bacon, rind and fat removed, finely chopped.
Sea salt to taste.
Fresh ground black pepper to taste.
2 tablespoons of flat leaf parsley chopped.
Lemon wedges to serve.

Directions

Preheat the grill to the hottest temperature
Arrange the Oysters on a bed of rock salt,
In a large shallow ovenproof dish
Combine the Worcestershire sauce and butter in a
Small saucepan and heat the butter until it melts and the mixture
begins to bubble around the edges of the saucepan.
Remove from the heat.
Spoon a little of the Worcestershire sauce and butter mixture
over each Oyster and top evenly with the diced bacon, sea salt and freshly ground black pepper to taste .
Cook under a preheated grill for 3-4 minutes ,or until the bacon is crisp.
Sprinkle with parsley, and serve with lemon wedges.

Currently the forecasts for spawning are, Nick is still forecasting the 12 th of March,
Steve is forecasting the 11th, and Edward is forecasting the 28th of March.
Dave is non commital, Darrin reckons it will happen when it does happen , mother nature will take its course, which is sitting on the fence.Les who is not an expert on these matters reckons May 25th.

Mussels spawning time

This blog spot will have information regarding Brixham Sea Farms Ltd