Named after one of the legendary Good Friday sessions when the whole crew agreed these were the business. Even the sceptics.
To feed 4 you will need
around 6 in’s of the best plack pudding you can find. Annascaul black is the perfect really.
a fistful of frozen peas
half an onion
1 ounce of butter plus a few knobs
good seville orange marmalade (homemade if possible, my ma does some killer stuff)
watercress if you can find it mustard greens or nothing if not.
2 pots, a frying pan, a blender, a sieve, some kitchen towel, serving plates and a warm oven.
The key to this dish is preparation. Get your order right and serving will be a breeze. Get it wrong and your goosed.
Right here we go. In the larger pot, melt a small know of butter and add in finely diced onion. Season with salt (no pepper). Sweat on a low heat until soft. Throw in you peas and cook until tender. Put the whole lot in a blender and blitz until smooth. Clean the cooking pot well. Taste pea puree, add 1 ounce of butter and stir through. Taste again, adjust salt if necessary. Pass through a sieve back into the pot you used to cook. Clean sieve. Set peas aside.
Melt about 2 tablespoons of marmalade in the smaller pot. When running freely pass marmalade though a sieve into a bowl and set aside.
Take out your raw scallops and pat dry. Slice your black pudding so that you have one small slice of pudding for each scallop, 12 slice in all.
Heat your frying pan. Add some butter and allow to melt. Place your scallops in a circle around the pan. Cook for about 1-2 minute on each side or until lightly browned. Baste with butter frequently. When cooked place scallops on some kitchen towel and leave in a warm oven. Clean your pan.
Fry off slices of pudding until a slight crust forms. When pudding is cooked remove from heat.
Remove your serving plates from the oven and place out in front of you. Plates should be just warm and not hot. All ingredients should still be warm. Spoon a dessertspoon of pea puree into the centre of the plate and spread out to the size of a beer matt. Place 3 pieces of pudding on top in a circle with each piece overlapping the last. Top with 3 scallops. Using a small spoon drizzle seville orange marmalade over the scallops and top the whole lot with some watercress. Serve immediately.
Even the most hardcore cynic will love these. Try the dish a few times to get the balance right. There should be just the right balance of sweet, salt, fat, and tartness. A tiny squeeze of lemon can work wonders.
Best served on Good Friday just as the session is building.