Pan seared scallops with morcilla and risotto

Mummysknee was talking about her scallop and black pudding recipe - so gorgeous and so easy. 

Here's my take - a tale of three countries: - scallops from Scotland, Spanish black pudding and Italian Risotto.

The scallops were gorgeous - Scottish scallops compete with the coral (which some people don't like and discard but personally I think adds something to the taste).  They are easy to cook in a couple of minutes and have an amazing sweet taste. I'm not the biggest fan of our black pudding - I wanted something a little different and am lucky enough to live around the corner from a deli which specialises in Spanish sausages. They do an amazing spicy chorizo which is what I normally serve with scallops but Him Indoors decided we should try some Spanish morcilla- their version of a black pudding.

I wanted to make a little more of a meal of this and so served it with a white, plain risotto. It would have benefited from some truffle oil but Him Indoors had already used it.

The risotto was the time consuming part but once that was done, I heated a pan with a little oil in it until it was smoking hot ! The scallops where placed in a clock face (thank you Gordon Ramsay) then I placed the morcilla in the centre of the pan and began to turn the scallops. Once the scallops were all done, I added a touch of butter, let that froth then took it off the heat.

It was delicious, very easy and very tasty. The Spanish black pudding was a bit less sweet and more spicy than it's British cousin. Well worth a try. After all, you only live once.

*Apologies for the lack of photography, I seem to have misplaced my SD card !!! *