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Verrine of scallops/blood pudding

Recipe for Verrines of scallops, apples and black pudding:

Ingredients for 6 verrines

6 scallops

2 Granny Smith apples

1 tablespoon brown sugar (brown)

10g semi-salted butter

250g black pudding

Fleur de sel, ground pepper


Open the scallops, detach the nuts and remove the threads. Book cool.

Peel the apples, remove the core and cut them into small wedges.

In a sauté pan, melt the semi-salted butter over low heat with the sugar, add the apples and cook them over very low heat for 5 to 6 minutes. Remove them to a dish, let them cool and keep them refrigerated.

Heat a dry, non-stick pan and cook the sausage on all sides for 3 to 4 minutes. Then let it cool, remove its skin and crumble it with a fork.

Distribute the sausage at the bottom of the verrines. Add the apples on top. Put the verrines in the fridge until ready to serve.

Before serving, turn the oven on to 200°C. Put the verrines in a dish with water, slide it into the oven and heat them for 4 to 5 min.

Meanwhile, cut the scallops in three in their thickness.

Take out the verrines, distribute three slices of scallops on each of them (the heat of the verrine will be enough to cook them properly, barely).

Sprinkle a few grains of fleur de sel and pepper the mill.

Recipe inspired by Chef Hubert's.

Paule Neyrat, Dietician


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