Black pudding and scallop skewers with samphire and pink grapefruit


First published in 2019
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Here in the Great British Chefs Kitchen, we think the plancha griddle is the perfect way to cook scallops; a nice flat surface for an even crust, high heat so they don't over-cook, and of course the added bonus of that smoky barbecue flavour. If you're a little nervous about cooking precious scallops on a hot hot barbecue, threading them onto a skewer is an excellent way of getting that perfect crust on each and every one of them.

Pairing the sweet, salty morsels with earthy rich black pudding is a winning flavour combination. Crunchy samphire and a burst of pink grapefruit finish the plate off perfectly; tuck in whilst hot – eat as a starter, luxurious side or excellent sandwich.

Scallops can be pretty pricey, but you can get some good deals on frozen scallops so keep your eye out. Defrost and pat dry with kitchen paper and they're ready to go.




Set up the barbecue so you have the cast iron reversible griddle with the plancha side up on the lower level, and bring up the temperature to 200°C–250°C
Cut the black pudding slices into quarters and thread the black pudding and scallops onto the skewers, ensuring they both lay flat. This is key to getting an excellent sear on the scallops
Drizzle the skewers with a little olive oil and sprinkle with salt and grapefruit zest
Place the skewers flat on the plancha and cook for 2 minutes each side
With one minute to go, place the samphire on the plancha
Take the skewers off and rest for a minute whilst you turn the samphire
You want the samphire to be slightly charred and wilted but still with a bit of crunch. Squeeze over a little grapefruit juice then take off and place onto the serving platter
Serve the skewers hot on top of the samphire with a slice of pink grapefruit on the side
First published in 2019
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