Seared Foie Gras Scallops and Black Pudding with a Caramel of Black Noble

By Roger Jones - The Harrow at Little Bedwyn, Marlborough, Wiltshire, UK
Feature recipe for December 2014

Seves 4
  • 8 slices of fresh foie gras, at least ½ inch thick
  • 8 slices of black pudding
  • 8 fresh scallops
  • 350ml of De Bortoli Black Noble
  • 5 tbsp butter


Pour 350ml of Black Noble into a saucepan and over a medium-low heat reduce by 80% to a toffee-like liquid.


Heat a non-stick skillet over medium high heat. When hot, put black pudding slices in and cook for about 3 minutes until well coloured. Turnover and cook for another 2 minutes. Set aside.


Clean the scallops and gently score the tops of the pieces of foie gras in a diamond pattern and season with salt & pepper. Heat skillet to medium high and melt 3 tbsp butter until it begins to brown. Make sure the pan is well coated. Add scallops and sear being careful that they do not touch. Do not move the scallops once they are in the pan. You want to make sure each side gets a nice caramelised sear. When the first side is caramelised (about 1-2 minutes), turn scallop over and caramelise the other side by tilting the pan and continuously spooning hot butter over the scallop (about 45 seconds). Do not overcook. Set aside on some paper towel and repeat the procedure for the foie gras slices (however only about 40 seconds per side until coloured). Place a slice of pan fried foie gras on a piece of black pudding. Top with a scallop and spoon over some Black Noble caramel.  

Enjoy with Noble One Botrytis Semillon


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